Honey Vanilla Rhubarb Compote

Honey Vanilla Rhubarb Compote

 Serve with high stack of cardamom pancakes on a cool rainy spring day or a plate a lemon scones on a sunshiny spring day. Pairs well with many brunch items or all by itself. 

Ingredients

1 lb fresh rhubarb stalks cut into small pieces

¼ cup fresh squeezed orange juice

¼ cup raw honey

1 vanilla bean cut in half and seeds scraped out. Add the entire bean to the pot while simmering. 

Instructions

• Combine all ingredients into a medium sauce pan.

• Simmer for 20-30 minutes.

• Stir occasionally.

• Take off the heat when rhubarb has cooked down and is soft like applesauce.

• Let cool and remove vanilla bean.

• Keep in the refrigerator for 3-4 days.

• Serve warm or cold. Freeze in small mason jars for a winter treat.