This rhubarb compote is especially tasty when cooked with a whole vanilla bean. The flavor is beautiful and can be used in cupcakes, on bread or simply served with ice cream!
35 oz Rhubarb cut in 1 inch pieces (1 kilo)
10 ½ oz granulated sugar (300 gram)
1 vanilla bean
¼ cup water (½ dl water)
Clean and cut the Rhubarb into 1 inch pieces and pour them into a pot. Split the vanilla bean lengthwise with a knife and scrape the black seeds free from both sides of the bean with the edge of the knife. Add the vanilla seeds and the “empty” vanilla bean to the pot. Add sugar and water and bring the rhubarb mixture to the boil on medium heat. When the rhubarb mixture boils take it of the stove and set aside to cool off. Strain the liquid from rhubarb mixture and boil the liquid into syrup or until reduced to approximately half. Let the syrup cool off and then add it to the rhubarb mixture.