Rhubarb Compote

Tart, sweet, and filled with the flavour of spring, this is an easily made and readily enjoyable treat to be spooned atop your favourite vanilla ice cream or yogourt. A topping of berries makes for further delight.

4 1/2 cups (about 2 lbs of stalks) rhubarb, cut into 1 in (2.5 cm) lengths
1 1/2 cups (350 mL) sugar
1 lemon, juiced
1 vanilla bean, split

Combine ingredients in heavy-bottomed saucepan. Place on medium-low heat until steam
rises from pot.

Reduce to low heat and cook for approximately for 40 minutes, or until all of the rhubarb has softened. Remove the vanilla bean. Remove from the heat.

Place in a bowl to chill in the fridge.

Serves 6.

source: "Celebrating Spring with Araxi", alive #306, April 2008