Ingredients:

  • 1 lb (450g) frozen rhubarb, sliced into ½-inch pieces
  • 1 tbsp (15ml) lemon juice
  • ½ cup (100g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.5g) salt

Instructions:

  1. Place the frozen rhubarb, sugar, and lemon juice directly into the saucepan without thawing.
  2. Set the heat to medium and stir occasionally as the sugar dissolves and the rhubarb releases its liquid.
  3. Increase the heat slightly to bring the mixture to a gentle bubble, then reduce to medium-low and simmer for 10–12 minutes until the liquid becomes a translucent, glossy syrup.
  4. Remove the pan from the heat and stir in the vanilla extract and salt.
  5. Let the compote sit for 5 minutes to thicken further before serving.