Rhubarb Lemon Grass Compote

Cut about 1 inch off the bottom of the lemon grass (the hard root end) and about 5 inches or more off the top of each piece of lemon grass. Cut each piece of lemon grass in half. If you like, you can slice the thicker half lengthwise in half to expose more of the fragrant part of the lemon grass. Keep in mind that as it boils, it will come apart if you do this and it makes it a little harder to pick the lemon grass out.

Put all the ingredients (including the vanilla bean pod and seeds) into a large heavy bottomed pot over a medium heat. Stir and let it come to a gentle boil. Let it boil, stirring often, until you get the desired thickness. For a thickness close to jam (but it won’t set), simmer the compote for about 30 minutes. Remove from heat when done.

Take out the pieces of lemon grass and the vanilla bean pod and transfer the compote to a heat-proof container and store it in the fridge for up to a week. Makes approximately 1½ cups of compote.