Rhubarb and Blueberry Compote

10 stalks rhubarb, peeled and chopped

1 cup white sugar

1 cup frozen blueberries

1 teaspoon vanilla extract

1 cinnamon stick

water to cover

Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.

Cool compote in the refrigerator until thickened, about 30 minutes.