Simple rhubarb compote

Ingredients

• 2 lbs fresh rhubarb roughly chopped
• ½ cup water
• ¾ cup granulated sugar
• thinly shaved peel of half a lemon or orange
• ½ teaspoon vanilla bean paste (or 1/2 teaspoon vanilla extract)

Procedure

1. Combine all ingredients (excluding vanilla) in large sauce pot.
2. Heat to medium-high and stir occasionally until rhubarb begins to break down completely.
3. Remove from heat, stir in vanilla bean paste (or extract), and allow to cool to room temperature. Refrigerate and use as desired.