1. In a large saucepan, combine rhubarb, cherries, and sugar. Add vanilla extract if using. If using the vanilla bean, split in half lengthwise and scrape seeds into pot, then add scraped halves as well. Bring to a boil over high heat, stirring constantly. Reduce heat to low or medium-low so mixture is at a simmer. Cook, stirring occasionally, until rhubarb is just tender, about 7 to 10 minutes.

2. Remove pot from heat and let cool. Use a fork to remove vanilla bean halves if using. Transfer compote to an airtight container and refrigerate until ready to use. Store for up to 5 days.

Source: Hannaford fresh Magazine, May - June 2014