Rhubarb Ginger Compote

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


  1. 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.
  2. 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!).
  3. Enjoy on biscuits, scones, toast, oatmeal, yogurt, ice cream, cake....Basically anything you can think of!