Makes: Approximately 1 cup + syrup Prep Time: 3 minutes Cook Time: 5-7 minutes Total Time: 10 minutes
1 lb rhubarb
2 teaspoons fresh ginger
1/2 cup water
1/4 cup sugar
1 vanilla bean (or 2 teaspoons vanilla extract)
optional (for sweetness): honey
- Cut rhubarb into 1/2 inch pieces, mince or grate ginger, and combine in a medium saucepan. Add water and place over medium heat. Bring to a boil and add sugar and the insides of 1 vanilla bean. Cook for 5-7 minutes until thickened and somewhat "stringy". At this point taste the mixture. If it is too tart for your liking add a squirt of honey, more sugar, or even some maple syrup.
- Remove from heat and push mixture through a fine mesh strainer to separate the compote from the syrup. Keep the syrup for future projects (such as yummy cocktails that I will have a recipe for soon!).
- Enjoy on biscuits, scones, toast, oatmeal, yogurt, ice cream, cake....Basically anything you can think of!