Homemade Rhubarb Compote

bakingwithnessa

Rhubarb Compote has never been so easy to make! It only requires 10 minutes on the stove: Everything tastes better when it is homemade!

Prep Time 10

Bake / Cook Time 10

LET IT SET 1

Total Time 1 20

Course Dessert

Cuisine American, French

Servings 8

Wash the rhubarb thoroughly and remove both extremities including the leaves. Chop each one into 1"/3cm sticks.
Transfer them to a large frying pan, then coat with sugar and vanilla bean paste. Let it macerate for 1 hour, giving it a stir every 20 minutes. NOTE: The rhubarb will release water that's perfectly normal.
Once you reach the hour mark, give your rhubarb a last stir. Cover and bring it to a boil on medium high heat. Then, remove the cover and let it simmer for 10 minutes.
Remove from the heat, mix and transfer to a glass container to cool down. Once it has reached room temperature, cover and refrigerate.
NOTE 1 : The rhubarb will continue to develop aromas and sweetness over time. It is always more balanced after a day. NOTE 2: At the end of the season rhubarb tends to require more sugar, so do not forget to taste to see if you need it more sweetened. Enjoy and Bon Appétit!