The first time I tried rhubarb was about 2 years ago and ever since then I have been obsessed with it. It has such a unique tart flavor that I can’t even describe – you just need to try some!
I’m also obsessed with vanilla beans, so rhubarb and vanilla beans together makes me a very happy person. Instead of a crisp or other baked good, I decided to experiment with a compote – and it came out great!
1 pound rhubarb, cut into 1/2-inch pieces (remember the leaves are poisonous)
1/2 vanilla bean, seeds scraped out (or 1/2 tsp vanilla extract, added at the end)
1/4 – 1/3 cup sugar (more if you like it sweeter)
pinch of salt
Mix everything together in a square glass baking dish and bake in a 350 degree oven for 25 minutes, stirring once, midway through. OR, put everything in a skillet and cook for about 20 minutes until everything is cooked through.
My kids loved this over their ice cream and I loved it over my Greek yogurt for breakfast. It would be great as the J on a PB & J, delicious on toast or scones, or just eaten with a spoon, which is how I ended up eating most of it:)