Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.
Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla.
2 other carbohydrates
Perfect and delicious as is except I use coconut sugar. No lid required. Perfect for toast, over ice cream or whatever.