The only adjustment we made was reducing the sugar by ½ a cup, and it still came out quite sweet. As you can see from the photo, we were only able get a few stalks of the “thickest, reddest rhubarb” that Lewando recommends. Luckily those few stalks were enough to impart a ruby red tinge to the compote.
Instructions
Peel and dice 1 lb. rhubarb. Cook 1½ C sugar with 2 C water. Add half the diced rhubarb to the syrup, and cook about 12 to 15 minutes. Strain out the rhubarb, and cook the remaining rhubarb in the syrup the same way, making sure it does not overcook. Pour the syrup over all the rhubarb, add ½ vanilla bean, and set aside to chill overnight. You will get the best compote from the thickest, reddest rhubarb.