Vanilla-Infused Rhubarb and Strawberry Compote

  • 1 lb rhubarb stalks, about 4
  • ½ lb strawberries
  • ¼ cup water
  • ¼ cups sugar
  • 1 vanilla bean

Trim rhubarb and cut into 2”chunks. Hull strawberries and cut in half if large. Combine rhubarb, strawberries, water and sugar in a saucepan. Slit vanilla bean lengthwise and scrape seeds into pan with fruit. Vanilla bean may be added as well for deeper flavor. Heat over medium low heat; stir to dissolve sugar. Bring to a gentle boil and cook until rhubarb is softened and mixture thickens. Remove vanilla bean. Cool mixture slightly. Serve with plain Greek yogurt, a drizzle of honey and chopped pistachios, with pound cake and ice cream or with buttermilk biscuits and whipped cream.