It’s Rhubarb season, here’s an easy recipe! Rhubarb compote. Ready in 15 minutes, from garden to jar. Ingredients: 4 cups rhubarb, fresh or thawed (cut into ½-inch pieces) ½ cup sugar (adjust to taste) 1–2 tbsp lemon juice Pinch of salt 1 tsp vanilla extract (optional) * If using fresh rhubarb: 1–2 tbsp water 1. Add rhubarb, sugar, lemon juice, salt, and 1–2 tbsp water to a saucepan. 2. Bring to a simmer over medium heat. 3. Cook for 15–20 minutes, stirring occasionally, until rhubarb softens an