Rhubarb.

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- Rhubarb Juice | Serious Eats : Recipes:

For the Rhubarb compote:
4 Tbs. - 60 ml fresh orange juice
1/3 cup - 90 g sugar
Kosher salt, to taste
250 g rhubarb, cut into 6-mm slices
500 g) strawberries, hulled and quartered
1 1/2 tsp. arrowroot or cornstarch

In a nonreactive saucepan, combine
- 3 Tbs. of the orange juice,
- 1⁄3 cup sugar and a pinch of salt.

Bring to a simmer over medium-high heat.
Add the rhubarb, bring to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until softened, about 5 minutes.
Add the strawberries and simmer until softened, about 2 minutes.
In a small bowl, mix the arrowroot and the remaining 1 Tbs. orange juice and stir into the rhubarb mixture.
Let cool to room temperature.

OR
the rhubarb compote:

500 g rhubarb, trimmed and thinly sliced (4 to 5 cups)
1 cup-250 g sugar
1/2 vanilla bean

Preheat an oven to 190°C.
In a baking dish, combine the rhubarb, sugar and vanilla bean half.
Cover with aluminum foil and bake until the rhubarb is very tender, about 45 minutes.
Let cool slightly.
Discard the vanilla bean.
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