RHUBARB COMPOTE

4½ cups rhubarb, cut into ½” pieces
½ cup sugar
1 tablespoon brown sugar
½ vanilla bean, split, seeds scraped with small paring knife
¼ teaspoon ground cardamom
zest from 1 medium orange
zest from 1 medium lemon
¾ cup fresh orange juice
2 tablespoons fresh lemon juice
 
Pour the orange and lemon juice through a fine mesh strainer into a non-reactive saucepan. Add the sugar, brown sugar, vanilla bean seeds, and cardamom. Cook over medium heat, until the sugar dissolves and the mixture thickens and becomes syrupy. Add the rhubarb and cook over medium heat for about 5-7 minutes, gently stirring the mixture with a rubber scraper. Be careful not to break down the rhubarb by over mixing- it should be tender but retain some of its shape. Remove from the heat, add the orange and lemon zest and transfer the compote to either a rimmed baking sheet or a heatproof baking dish. Let the compote cool in the fridge then cover.  Keep refrigerated.