Rhubarb compote with honey and vanilla from God Is A Pickle: Recipes and Stories for Preserving the Seasons – A Culinary Journey Through the Czech Republic (page 58) by Šárka Otevřel Camrdová

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Let the rhubarb compote mature for at least 2 weeks before use.

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