Charred Rhubarb Compote
Rhubarb gets a smoky makeover when broiled briefly before being cooked down into a jammy compote. Use it as a topping for this rich strawberry cheesecake or drizzle on ice cream.
- 1 1⁄2 lb. rhubarb, trimmed and sliced 1/4″ thick
- 1 1⁄2 cups sugar
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 2 tbsp. fresh lemon juice
- Heat oven broiler. Arrange rhubarb in a single layer on a greased, foil-lined baking sheet; broil until slightly charred, 6–8 minutes, and transfer to a 4-qt. saucepan. Add sugar and vanilla bean and seeds; cook over medium-low until rhubarb breaks down and sauce thickens to a jam-like consistency, about 30 minutes. Stir in lemon juice; let cool and discard vanilla bean.