Add all ingredients to a pot. Bring to the boil, then reduce the heat and simmer for 5 minutes or until soft (but the rhubarb hasn’t completely broken down).
Allow to cool slightly and serve.Rhubarb compote is great on oatmeal, yogurt, custard, cheesecake, waffles, ice cream etc…
Notes
Switch up the citrus flavor by using lemon, lime or grapefruit juice instead of orange.Give this rhubarb compote a warming flavor by adding a pinch of ground ginger, ground cinnamon or Pumpkin Pie Spice.Add your favorite fruit along with the rhubarb such as strawberries, blueberries, raspberries, or blackberries.Give the compote a hint of natural spice by grating in some fresh ginger.Storing: Store any leftover rhubarb compote in a glass jar with a lid in the fridge for up to 2 weeks.Freezing: Compote can be frozen in small batches in freezer-safe bags with the air removed for up to 3 months. Let thaw in the fridge completely before serving.