Condiments

I've been enjoying this on simple rolled oats and yogurt.

The origonal recipe called for vanila (1/2 teaspoon vanilla bean paste) but I don't bake enough deserts right now to warrent having it about. So I subsituted it with star anise. It's still delicious.

Roughly chop the rhubarb and pop it in a pot along with peal star anise sugar and water. Put on a really low heat and simmer for 15-20min. The rhubarb will fall apart and almost disolve. 

It's got a wonderful acidic quality. You don't need much of it, but you'll want to conteract that acidity with sugar.

Rhubarb Compote