Cardamom Spiced Strawberry Rhubarb Compote

Ingredients

• 3 cups Rhubarb, Chopped
• 2 cups Water
• 1 cup Strawberries, Chopped
• 1 cup Sugar
• 4 whole Cardamom Pods
• 1 whole Vanilla Bean Or 1/2 Teaspoon Vanilla Extract
• 1 whole Cinnamon Stick
• ¼ teaspoons Nutmeg

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the water, sugar, cinnamon stick, cardamom pods and nutmeg in a medium saucepan over medium heat and stir until the sugar dissolves.

2. If using a whole vanilla bean, split it lengthwise, scrape out the seeds and add both the seeds and pod to the saucepan; if using vanilla extract, hold it until the end.

3. Add the chopped rhubarb to the saucepan and bring the mixture to a gentle simmer.

4. Cook uncovered over medium-low heat for about 8 minutes, stirring occasionally, until the rhubarb starts to break down.

5. Add the chopped strawberries and cook for 5 to 7 more minutes, until the fruit is soft and the mixture has thickened slightly.

6. Remove the cinnamon stick, cardamom pods and vanilla pod if used, then stir in the vanilla extract if using.

7. Let the compote cool for a few minutes, then serve warm or transfer to a jar and chill until cold.