Honey helps sweeten the rhubarb in this recipe, the red, tart stalks of which are generally handled more as a dessert than a vegetable.
1 lb fresh rhubarb stalks (leaves removed), washed and chopped small
1/4 cup fresh squeezed orange juice (juice from 1 medium-sized orange)
1/4 cup wildflower honey (orother local honey of your choice)
1 whole vanilla bean, sliced lengthwise and seeds scraped out
Place rhubarb, orange juice, honey and vanilla seeds and pod in a small saucepan. Bring to a simmer over medium heat; reduce heat to medium-low and let cook for 10–15 minutes, or until the rhubarb is cooked down and the compote is slightly thickened.
Remove from heat and let cool. Remove the vanilla pod. Use right away or store in the refrigerator for 3–4 days.