Rhubarb Compote

Rhubarb compote baked in the oven
In our garden (at the summer house) we are growing 3 different sorts of rhubarb; an ordinary sort, wine rhubarb and strawberry rhubarb.
I use them for desserts, pies and jam – and some time for breakfast with yoghurt and muesli.

Enjoy the compote as it is – maybe with a little fresh cream or yoghurt and some muesli. Or use it in a dessert.

1 pound (500 g) fresh rhubarb
1 vanilla pod
3/4 cup (150 g) sugar

Rinse the rhubarbs in cold water and cut them in 1-11/2 inch pieces. Split the vanilla pod and scrape the seeds out. Mix them in the sugar and then toss it with the rhubarb.
Put it in a baking dish and put the lid on or use some aluminum foil. Put the dish in the oven at 400°F (200°C) for 20-30 minutes – just until the rhubarb are tender – they should not be mushy.
Pour the compote over in a cold bowl and let them cool.

You can give the compote a twist by substituting the vanilla pod with some fresh ginger, cinnamon sticks or star anise.
Serve the syrup as a drink with ice water. Or reduce it to thick syrup and serve it on ice cream.