Rhubarb-Rosewater Compote

You may need to add sugar if your rhubarb is very tart (early rhubarb tends to have a more tart flavor than later rhubarb). The mixture should not be too sweet, though (think cranberry sauce or strong lemonade), so use a light hand.

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.