Rhubarb Compote

Ingredients

• 900 g  fresh rhubarb 

• 120ml water

• 150 g granulated sugar

• Thinly shaved peel of half a lemon or orange 

• ½ teaspoon vanilla bean paste

Method

• Combine all ingredients (excluding vanilla) in large sauce pot.

• Heat to medium-high and stir occasionally until rhubarb begins to break down completely.

• Remove from heat, stir in vanilla bean paste (or extract), and allow to cool to room temperature. Refrigerate and use as desired.