Recipes

Combine the rhubarb, sugar, and citrus peel in a saucepan and let sit for 10 to 15 minutes, until the rhubarb starts releasing some of its juices.

Place over medium heat and cook, stirring occasionally, until the rhubarb breaks down and becomes soft and jammy, about 12 to 15 minutes. Stir in the vanilla extract and remove the citrus peel.

Let cool slightly. Serve spooned over yogurt, ice cream, pancakes, or toast.