Step 1: Prepare the rhubarb. Wash the rhubarb stalks thoroughly and trim off the leafy ends and any tough root sections. Cut the rhubarb into 1-inch pieces.
Step 2: Combine ingredients. In a medium saucepan, combine the chopped rhubarb, granulated sugar, water, lemon zest, lemon juice, and a pinch of salt. This rubarbe recipe is all about simple assembly.
Step 3: Simmer the compote. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook, stirring occasionally, for 10-15 minutes, or until the rhubarb is very tender and has broken down into a saucy consistency. Some smaller chunks are desirable for texture in this rubarbe recipe.
Step 4: Finish and cool. Remove the saucepan from the heat. Stir in the vanilla extract, if using. Let the compote cool completely at room temperature. As it cools, it will thicken further.
Step 5: Serve or store. Serve the rhubarb compote warm or chilled with your favorite breakfast items, desserts, or snacks. For storage, transfer the cooled compote to an airtight container. This rubarbe recipe keeps well in the refrigerator for up to 1 week.