• Combine rhubarb, sugar, and water in a medium saucepan.
• Bring to a simmer over medium heat, stirring occasionally.
• Reduce heat and cook for 10–15 minutes until rhubarb breaks down and mixture thickens.
• Stir in lemon juice and vanilla (if using).
• Let cool and store in a jar in the fridge for up to 1 week.

Serving Ideas:

• Spoon over yogurt, oatmeal, pancakes, or ice cream.
• Swirl into cheesecake or toast with ricotta.