Rhubarb compote is so simple and yet delicious in so many ways. It's wonderful over yogurt, ice cream, on toast, or straight out of the jar. (is that just me?) And it couldn’t be easier!
3-4 cups of rhubarb, chopped up and into a pot. 1/3 cup sugar sprinkled over top. 2 tsp of vanilla OR 1 vanilla bean split down the middle- added to the pot. 1/4 cup water, also added. Stew over medium heat until the rhubarb is soft- really soft.
Store in an airtight container in the fridge- unless you eat it all before it makes it there. I have this process on repeat, weekly.