Raspberry Rhubarb Compote

By Hklbrries

From Alicia Purvis-Lariviere, pastry chef at Madeleine’s Café & Patisserie, Spokane, WA

Ingredients

• 1 cup fresh raspberries
• 2 cups rhubarb, washed and chopped into about 1-inch chunks
• 2 cups sugar
• 1 vanilla bean

Details

Servings 2
Adapted from spokesman.com

Preparation

Step 1

Preheat oven to 400 F.

Combine raspberries and rhubarb in a bowl and sprinkle sugar on top. With a knife, split vanilla bean lengthwise and scrape the seeds out into the mixture, and toss the bean in as well. Gently toss mixture together until everything is coated in sugar. Bake in a covered casserole dish (foil or a lid both work) for about 30 minutes, until the rhubarb chunks are soft and just about to break down into mush. Remove vanilla bean. Serve on ice cream, as cake filling, or as a cobbler.