By Marisa McClellan, Food in Jars
The compote is best stirred into plain yogurt or added to a bowl of oatmeal. If sturdy pieces of toast are your thing, try scooping some onto a well-buttered slice. I also like to eat this particular preserve straight from the jar with a spoon, like you would with applesauce.
Yield: 2 pints
2 lb rhubarb
1/2 cup granulated sugar
2 vanilla beans