3 Ingredient Vanilla Bean Rhubarb Compote
This 3 ingredient vanilla bean rhubarb compote is naturally sweetened with honey and is a delicious way to use your spring rhubarb! The perfect combination of sweet and tart, this easy compote goes well with everything from oatmeal to ice cream. (gluten-free, dairy-free, nut-free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: about 3 cups 1x
- Category: sauce
- Method: stovetop
- Cuisine: American
Ingredients
Scale
- 3 cups rhubarb, diced (about 4 stalks)
- 1/3 cup honey
- 1/4 cup water
- 1 vanilla bean or 1 tsp vanilla bean paste
Instructions
- Place rhubarb, honey, and water in a medium saucepan.
- If you're using a whole vanilla bean pod, split the vanilla pod in half lengthwise. Add the whole thing to the saucepan. If you're using vanilla bean paste, add it to the saucepan.
- Cook over medium heat until mixture comes to a simmer.
- Cover saucepan and reduce heat to low. Simmer until rhubarb is softened, about 10 minutes.
- Remove from heat, remove the vanilla bean pod, and cool before pouring into a glass jar.
- Store in the refrigerator up to one week, or freeze for up to three months.
Notes
- This recipe can easily be doubled or tripled for a larger batch.
- If you prefer to can your rhubarb compote, pour the hot compote into sterilized jars, leaving 1/2 inch of headspace. Process in a water bath for 15 minutes. For more detailed instructions, visit my Beginner's Guide to Canning.
Keywords: vanilla bean rhubarb compote, vanilla rhubarb compote, honey sweetened rhubarb compote