Pineapple Rhubarb Compote
This flavorful fruit compote is great with a bowl of yogurt, homemade granola or even as an accompaniment to muffins. It’ll keep for several weeks in the freezer if you want to make a lot.
- 3 cups pineapple
- 5 cups rhubarb
- 1 cup maple syrup
- 1 vanilla bean
Chop rhubarb and pineapple into small pieces. Slice vanilla bean lengthwise and remove seeds.
Place fruit and vanilla seeds in a pot with syrup. Heat pot on medium-low.
When the compote is about to boil, reduce heat and simmer for around 20 minutes, stirring from time to time. Adjust cooking time to desired consistency.