1 vanilla bean, split in half lengthwise
1/2 cup sugar, or as needed
juice of 1/2 lemon
2 cups chopped rhubarb (about 1 pound)
1 tablespoon rosewater
Combine the vanilla bean, sugar, lemon juice, and 1/2 cup water in a saucepan. Heat, stirring, until the sugar dissolves. Add the rhubarb and stir to blend. Bring to a simmer and simmer for about 8 minutes, until the rhubarb has mostly broken down. Remove from the heat and add more sugar, if desired. Stir in the rosewater. Serve warm or cold. The compote will keep, covered and refrigerated, up to a week.