Prep 30 mins
Cook 20 mins
Serve with macaroons.
- 3⁄4 cup sugar
- 1 cinnamon stick
- 1 vanilla bean, split
- 2 cups rhubarb, cut in 1in . pieces
- 1⁄2 cup pitted prune, quartered
- 3 oranges, peeled
- 1 cup fresh raspberry
- fresh mint leaves
- Place 2 cups of water and the sugar, cinnamon, and vanilla bean in a medium, nonreactive saucepan and bring to a boil.
- Add the rhubarb and prunes and simmer over low heat until the rhubarb is just tender, 7-10 minutes. Don't allow it to get too soft - it will "cook" further while macerating.
- Using a slotted spoon, remove the rhubarb and prunes and transfer to a large attractive serving bowl.
- Slice the oranges into thin rounds (if they break apart into little sections after you slice them, that's perfectly fine), and add them, along with the raspberries, to the bowl.
- Boil the syrup remaining in the saucepan over moderately high heat until reduced by about half.
- Remove the cinnamon and vanilla bean (you can dry the bean and save it for another use, like burying it in a bowl of sugar to prepare vanilla sugar) and pour the hot syrup over the fruit.
- Stir well. Let the fruit cool to room temperature, then cover and refrigerate for several hours.
- Garnish the compote, if you'd like, with fresh mint leaves.