Late Summer Rhubarb and Blackberry Compote

• 1 1/2 pounds rhubarb (about 4 cups cut up)
• Juice of 1 orange plus 3 wide strips of zest
• 3/4 cup organic sugar or 1/2 cup agave nectar
• One 1-inch piece vanilla bean, slit lengthwise
• 1 to 2 cups blackberries
• 1 1/2 teaspoons rose or orange-flower water, or more to taste

1. Rinse the rhubarb, trim the stalks, then cut them into pieces 1 inch long.
2. Measure the orange juice and add enough water to make 2 cups.
3. Put it in a wide pan with the orange zest, sugar, and vanilla bean.
4. Bring to a boil, stir to dissolve the sugar, then reduce the heat to a quiet simmer.
5. Add the rhubarb and cook carefully, turning the pieces so that they cook evenly.
6. Often a piece that is cooked on one side is still a bit firm on the other side.
7. It takes only about 10 minutes for them to be done.
8. Use a slotted spoon to remove each piece as it finishes cooking to a wide bowl, alternating with the blackberries.
9. Return the poaching liquid to the stove and boil until only 3/4 cup remains, after 8 to 10 minutes.
10. Stir in the rose water, then pour the syrup over the fruit.
11. Refrigerate and serve cold.

rhubarb, orange plus, sugar, vanilla bean, blackberries, orangeflower water

Taken from www.cookstr.com/recipes/late-summer-rhubarb-and-blackberry-compote (may not work)