Instructions

1. 1

   Add the chopped rhubarb, sugar, water, and salt to a medium saucepan. Stir everything together until the rhubarb starts to glisten and the sugar looks damp.

2. 2

   Set the pan over medium heat and bring the mixture to a gentle simmer. After about 5 minutes, the rhubarb will begin to soften and collapse into strands while the liquid turns pink and syrupy.

3. 3

   Stir occasionally as the sauce cooks for another 8 to 10 minutes. The key here is watching for the rhubarb pieces to fully break down while the sauce thickens enough to lightly coat a spoon.

4. 4

   Remove the pan from the heat and stir in the vanilla extract. If using strawberries, fold them in during the last 5 minutes of cooking so they soften without disappearing completely.

5. 5

   Let the rhubarb compote cool slightly before serving. The sauce thickens more as it cools, especially after chilling in the refrigerator.