Balsamic Rhubarb Compote

Balsamic Rhubarb Compote

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.