Rhubarb Compote

This is one of the best things you can do with Rhubarb. By making a big batch of compote, you can freeze in smaller portions and then enjoy for months to come. The compote goes great on oatmeal, stirred into yogurt, used as a topper for ice cream or apple pie and lots more. Enjoy!

Ingredients

2 tablespoon butter
4 cups rhubarb
½ teaspoon cinnamon
¼ cup honey
1 teaspoon vanilla extract

Directions

Start off by removing the green portion of the rhubarb as well as the bottom root section (if any).
Now add the rhubarb to a medium sized pot along with the butter, cinnamon, honey and vanilla.
Heat on medium heat and reduce to medium low once simmering. Cook until the rhubarb is soft and has broken down.
Serve warm or cool in the fridge and store in storage containers. You can also freeze and enjoy at a later time.

PREP 5 mins
COOK 15 mins