Prep time: 10 minutes
Cook time: 20 minutes
Yields: 1 cup of compote

Ingredients

2 cups chopped rhubarb (about 2 to 3 fresh stalks)
4 Medjool dates (⅓ cup pitted and diced)
1 teaspoon fresh minced ginger
½ teaspoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
⅓ to ½ cup of water

Instructions

Combine the ingredients in a small saucepan. Bring to a boil, reduce to a simmer, and cook until rhubarb has broken down and the compote is thick. If the compote is too thick to stir, add a tablespoon or two of water at a time. Store compote in an airtight container for up to five days and use on yogurt, pancakes, or oatmeal.

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