This recipe is just plain and came from a lovely blog called 'Simple Bites'.. from which there is a great list of things you can add it too to make dishes taste even better.
N.B. Sterilising jars:
Wash in hot soapy water and rinse thoroughly. Place in an oven that is at 140 Celsius for at least half an hour. Turn oven off and allow to cool a good bit.
Do not ever put hot jams or compotes into a cold jar - there is a risk the glass to crack! :O
* Chopping rhubarb for me isn't the easiest task as I have permanent double vision. So I split my stems in two, hold them together and slice as finely as I can then finish off with a mezzaluna. 6 cups full!!
* All ingredients in the pot, time to boil then simmer....
* Boiled mixture, now to simmer with lid on and again with lid off
* Lovely natural rhubarb compote. To add a redness to it you can put in a finely chopped beetroot (once you've grown them) or heavens...food colouring!
* The finished article - almost a liter.