Ingredients:

  • 1 lb fresh rhubarb, cut into ½ inch pieces
  • ½ cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • ⅛ tsp salt

Instructions:

  1. Wash the rhubarb thoroughly and pat dry. Slice the stalks into ½ inch (1.25cm) pieces, ensuring they are uniform in size.
  2. Combine the sliced rhubarb, sugar, lemon juice, and salt in a medium saucepan over medium heat. Stir gently until the sugar begins to dissolve and the rhubarb releases its juices.
  3. Reduce heat to low and simmer for 10–12 minutes. Occasionally press a few pieces against the side of the pot to break them down into the sauce.
  4. Remove the pan from the heat once the liquid has thickened into a glossy glaze and the rhubarb is tender.
  5. Stir in the vanilla extract and let the compote cool for 10 minutes to allow it to thicken further.