Rhubarb Compote


  • 4 cups rhubarb, chopped
  • 1 1/2 cups sugar
  • 2 tablespoons lemon juice
  • 3 cardamom pods
  • 1 vanilla bean


  1. Place all ingredients in a heavy-bottomed saucepan over medium heat. Stir until sugar is dissolved, about 5-7 minutes, then simmer on medium-low heat for about 10 minutes until compote is deep red in color and has a glossy sheen.
  2. Pour into a heatproof container to cool. Compote will keep refrigerated for about 1 week. When compote is cool, spoon over the crumble à la mode.