(recipe courtesy of Talon de Gato Farm)
Compote is just a fancy way to say stewed. This method allows the rhubarb to hold its shape.
Trim 1 lb of rhubarb, cut into 1 inch pieces, rinse and drain.
Put the rhubarb, still wet, in a pan with 1/2 cup of sugar (more or less to taste), and a stick of cinnamon if you like. Cover the pan and put it aside until the rhubarb has made some juice.
Bring just to a simmer, then turn off the heat and leave the pot covered.
Serve like that, or with cream or ice cream, on gingerbread or breakfast cereal. You can also thicken the liquid with a little corn starch, and use as a hot sauce.