- 500 g rhubarb
- approx. 50 ml water
- 3–4 tablespoons of maple syrup (or rice syrup or honey), more or less to taste
- the pulp 1/2 vanilla pod or some vanilla powder
- a splash of lemon juice (optional)
- Peel the rhubarb completely or only the hard parts of the stalks. Then cut the stalks into small pieces.
- For the quick version, place the rhubarb in a saucepan together with some water, the vanilla pulp, a dash of lemon juice and maple syrup and let it simmer at medium heat until the rhubarb starts to dissolve. Stir occasionally and season with more maple syrup if necessary.
- For the slow version, mix the rhubarb pieces with the maple syrup and a dash of lemon juice and leave to sit for about 30 minutes. Then add the rhubarb with the liquid (the sugar will drain the liquid out of he stalks) and only a few tablespoons of water and vanilla pulp to a saucepan and bring to a boil. Reduce the heat and simmer for about 10 minutes.
- Season the compote with maple syrup and let it cool down a bit before eating.
The compote lasts only for a couple of days in the fridge, so eat it quickly.