Balsamic Rhubarb Compote
This rhubarb compote tastes great on ice cream, pancakes, yogurt, and oats. There isn’t a better way in my mind to use up the excess rhubarb in your yard!
Place chopped rhubarb in a medium-sized saucepan.
Add sugar balsamic vinegar and salt; stir to coat rhubarb evenly.
Let sit for 10 minutes until rhubarb has released its juices.
Bring rhubarb mixture to a light boil over medium heat.
Reduce heat to medium-low and simmer stirring occasionally until rhubarb is soft and mixture has thickened about 20 minutes.
Remove from heat and let cool.
Mixture will further thicken upon cooling.
Place in a jar or storage container and refrigerate for up to a week.