Cooking the rhubarb down over a low flame reduces the juices and fruit to a quick compote without the added sugar to make it a jam. It’s a perfect compote to swirl into a tea cake batter and makes a zingy filling for a sponge cake.
Ingredients
- 1 cup (200 g) sugar
- 1 teaspoon vanilla bean paste or extract
- 2 pounds (906 g) rhubarb, cut into 1-inch chunks
How to Make It
- Combine the sugar and vanilla in a large saucepan. You want the rhubarb to have plenty of space to cook gently. Add ½ cup (118 ml) water and cook over medium heat, stirring occasionally, until the sugar melts, about 2 minutes.
- Add the rhubarb and stir to coat in the sugar syrup. Reduce the heat to low and cook, stirring occasionally but gently, until the rhubarb is softened and sticky, about 15 minutes. Let cool completely before using.
- Store in an airtight container in the fridge for up to 2 weeks.
