The Farmer's Market opened two weeks ago! There may only be like 7 vendors at this point in the season but I was so excited to trek down there with Pumpkin on opening day it felt like Christmas. We've been eating lots of asparagus, strawberries, and RHUBARB. I love the start of summer.
I especially love the delicious specks of vanilla bean in this rhubarb compote. It's perfect for spreading over toast, putting in overnight oats, or serving over ice cream. Check back next week and we'll be using it in my favorite Jewish treat! Any gueses?
Makes about 1 1/2 cups
1 pound rhubarb
1/2 cup cane sugar
1 vanilla bean
1 tablespoon lemon juice
pinch of salt
Dice the rhubarb into small pieces. Slice the vanilla bean. Using the back of a butter knife, remove the vanilla beans and combine them along with the vanilla bean pod, rhubarb, sugar, lemon juice and salt in a saucepan over medium heat. Cook, stirring occasionally until it becomes a jam-like consistency, about 15 minutes.