Honey Rhubarb Compote with Vanilla Bean
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Serves: 2 cups
Rhubarb compote is delicious served over waffles, ice cream, yogurt, oatmeal, granola or as a layer in a parfait. It also makes a lovely topping for a spring pavlova or shortcake. Or simply eat it straight from the jar with a spoon.
  • 1 pound (450g) rhubarb, washed and chopped into smallish pieces
  • ¼ cup fresh squeezed orange juice (juice of 1 medium orange)
  • ¼ cup wildflower honey (or other local honey of your choice)
  • 1 vanilla bean, sliced lengthwise and seeds scraped out
  1. Place the chopped rhubarb, orange juice, honey, vanilla seeds and pod into a small saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and let cook for 10 -15 minutes or until the rhubarb is cooked down and the compote is slightly thickened.
  2. Remove from heat and let cool. Remove the vanilla pod. Use right away or store in the fridge for 3 to 4 days.
Recipe by The Bounty Hunter at https://thebountyhunter.ca/honey-rhubarb-compote-with-vanilla-bean/