Rhubarb compote

 DH loves cooked fruits, this includes everything from stewed berries to roasted apples. Since its spring and rhubarb is in season, and cooking in season is always healthier and more economical, here is my recipe for rhubarb compote. You can mix it with yogurt and  granola, spread it on cinnamon toast or simply eat it by itself.

Makes 2 cups

Prep time 10 minutes

Cook time 15 minutes

• 5 large rhubarb stocks cut in 1/2-inch pieces
• 1/3 cup of brown sugar
• 1/3 cup of raisins or currants (optional)
• 1 tablespoon of peeled minced fresh ginger
• 1/3 cup of orange juice
• 1 vanilla bean
• 1 pinch of cinnamon

In a saucepan over medium heat place rhubarb, orange juice and sugar. Let simmer gently for 5 to 6 minutes. Meanwhile, place the vanilla bean on a work surface. Using a small sharp knife cut the vanilla bean in half lengthwise and using the knife tip scrape the seeds from the vanilla bean.

Add the currants, ginger, vanilla and cinnamon and cook over medium low heat, stirring occasionally until the rhubarb starts to break down (6 to 8 minutes). You can refrigerate the compote for up to five days.