The first glimpse of rhubarb at my local farmers market brings me nothing but pure joy. The tart ruby stalks are a nostalgic reminder of the long-awaited springs I pined for in New England, where I spent my childhood. Although I don’t have to wait quite as long for the season to start these days (I now live in North Carolina), bringing rhubarb home will forever be the kickoff to spring in my kitchen.

There are endless ways to enjoy rhubarb (a classic rhubarb crisp, an old-fashioned rhubarb pie, and a rhubarb cocktail are just a few great choices), but far and away my favorite is in a simple compote. All you need is sugar, vanilla, and a touch of salt to transform those firm stalks into jammy, sweet-tart perfection.

Why you’ll love it

Key ingredients in rhubarb compote

Helpful swaps

Instead of vanilla, you could add a lemon or orange peel, a couple of cracked cardamom pods, or even the smallest pinch of dried lavender. Play around and make this compote your own.

Storage tips

Leftovers can be refrigerated in an airtight container for up to a week or frozen for up to three months.

How to enjoy rhubarb compote

Rhubarb Compote

Makes about 2 cups; serves 4 to 6

1 pound rhubarb stalks (6 to 7 medium), trimmed and and cut crosswise into 1/2-inch pieces (about 3 cups)

1/2 cup granulated sugar

1 vanilla bean, or 1 teaspoon vanilla bean paste or vanilla extract

1/4 teaspoon kosher salt

1. Place 1 pound chopped raw rhubarb in a medium saucepan. Add 1/2 cup granulated sugar. If using a vanilla bean, cut in half lengthwise, then scrape the back of a paring knife along the cut side of each half to scrape out the seeds; add the seeds and scraped bean pod to the saucepan. If using vanilla bean paste or vanilla extract, add 1 teaspoon. Add 1/4 teaspoon kosher salt.

2. Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved, 2 to 3 minutes. Reduce the heat to medium low and simmer gently, stirring occasionally, until the rhubarb is tender and beginning to fall apart, and a sauce is formed, about 8 minutes.

3. Remove the saucepan from the heat and let cool for at least 10 minutes. Remove and discard the vanilla bean pod. Serve warm, at room temperature, or cold.

(Sheela Prakash was a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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