Charred Rhubarb Compote

Another farm share season and another year of delicious food! We hope you enjoy the many tasty recipes to come!

Charred Rhubarb Compote Cheesecake


  • 1 12 lb. rhubarb, trimmed and sliced 14” thick
  • 1 12 cups sugar
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 2 tbsp. fresh lemon juice


Heat oven broiler. Arrange rhubarb in a single layer on a greased, foil-lined baking sheet; broil until slightly charred, 6–8 minutes, and transfer to a 4-qt. saucepan. Add sugar and vanilla bean and seeds; cook over medium-low until rhubarb breaks down and sauce thickens to a jam-like consistency, about 30 minutes. Stir in lemon juice; let cool and discard vanilla bean.

I made one minor change and pureed the compote to make a smoother spread for the cheesecake, but it is good both ways, pureed or not.

From:  – Follow link for delicious cheesecake recipe!