Rhubarb Compote
(Rhabarber Kompott)

Ingredients:
2 cups rhubarb
1 cup water
1 vanilla bean, or 2 tsp vanilla extract
1/4 - 1/3 cup sugar,( depending on how tart the rhubarb is)
1 teaspoon orange zest
1/8 teaspoon salt
1 tablespoon lemon juice

Cinnamon stick (optional)

Thickener:
1 package (2 tsp gelatin) dissolved

or Cornstarch slurry
2 tablespoons cornstarch dissolved in 1/4 cup water

Directions:

1. Cut Rhubarb into small 1/4 inch chunks, make sure you cut off all leaves on the top of the stalks, they are toxic.

2. Measure out 2 cups of rhubarb

3. Split the vanilla bean long ways down the center leaving end intact. Simmer the vanilla bean in 1 cup of water for 10 minutes to get good vanilla flavor. Then measure your liquid and fill up to a 1 cup.

4. Add half of the sugar and start to simmer. If you want you can add a cinnamon stick or 1 tsp cinnamon now.

5. Add the orange zest. This only takes about 5 minutes in most cases and the rhubarb will be soft. Older stalks may need more. When done remove the vanilla bean. You can leave chunky or puree. To thicken the sauce, whisk in the cornstarch slurry while simmering, or you can add gelatin which will thicken it when it cools.

6. For the gelatin, add 2 tsp (one packet) to 1/4 cup cold water and let it expand (bloom) about 5 min. Then add 1/4 cup very hot water and whisk to dissolve all gelatin. Add the gelatin to the sauce. I pureed this sauce because I am going to use it for a dessert and top with Quarkschaum.

7. This only takes about 5 minutes in most cases and the rhubarb will be soft. Older stalks may need more. When done remove the vanilla bean. To thicken the sauce, whisk in the cornstarch slurry while simmering, or you can add gelatin which will thicken it when it cools.