Rhubarb Compote
The best rhubarb compote is made with just two ingredients for a lovely springtime dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.
fresh rhubarb, trimmed and cut into 1/2 inch pieces
12
ounces
white sugar
1/2
cup
 Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.
  Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.
