Spring Rhubarb Compote with Vanilla Bean
  • 1 Pound fresh rhubarb stalks, chopped small
  • Juice of 1 medium orange
  • ¼ Cup raw local honey
  • 1 Vanilla bean
  1. Slice vanilla bean lengthwise and use a small spoon to remove seeds.
  2. In a small saucepan add rhubarb, juice, honey, vanilla seeds AND pod.
  3. Bring to a simmer over medium heat then reduce to medium low and cook for about 15 minutes until rhubarb is cooked down and the mixture is beginning to thicken.
  4. Remove from heat and let cool. Remove vanilla pod.
  5. Serve right away. Stores well for 3-4 days in refrigerator.
Recipe by Fooduciary at https://fooduciary.com/spring-rhubarb-compote-with-vanilla-bean/