Rhubarb compote, or stewed rhubarb, is perfect for serving at breakfast with a dollop of yoghurt, or baked in a crumble for a delicious dessert.
You can either cook the rhubarb down into a pulpy mash, or more softly so that it retains some of it shape. If the latter, just be sure to not stir the rhubarb too much as it will break down upon cooking.
Rhubarb and vanilla are a match made in heaven, and you can simply flavour this rhubarb compote by adding the seeds of one vanilla bean, or one teaspoon of vanilla bean paste.
View the recipe online: https://eatlittlebird.com/rhubarb-compote/