Ingredients:

  • 1 lb frozen rhubarb, chopped into ½ inch pieces
  • ¾ cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Combine the chopped rhubarb and sugar in a medium saucepan. If using frozen rhubarb, do not thaw first. Let the mixture sit for 5 minutes to allow the sugar to draw out the natural juices.
  2. Place the pan over medium heat. Once the mixture begins to bubble, reduce the heat to low.
  3. Simmer for 10–15 minutes, stirring occasionally, until the rhubarb is tender and the liquid has reduced into a glossy, thick syrup.
  4. Remove the pan from the heat. Stir in the lemon juice, vanilla extract, and a pinch of salt.
  5. Allow the compote to cool completely at room temperature before transferring to freezer-safe airtight containers.