Rhubarb – the Jewel of Spring!

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!

Rhubarb Compote

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:)

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