Rhubarb compote

I bought some rhubarb over the weekend (I LOVE rhubarb) originally intending to make some tarts that I saw a recipe for recently to thank a friend for doing a favor for me. However, plans didn't work out for this weekend and I found myself delightedly considering the possibilities for the rhubarb. I decided to try something simple and also new to me--compote.

To make rhubarb compote, you will need about 6 stalks of rhubarb (approx 2 lbs), a little bit of water (1/3 cup), and sugar. I used about 3/4 cup, but will try with 1/2 cup next time as I enjoy the tartness of rhubarb. You may additionally enjoy the addition of a little bit of orange peel, triple sec (I used this), or a spice like whole star anise or vanilla bean, to add flavor.

Chop the rhubarb into 1 or 1/2 inch slices, throw the ingredients in a pot, and bring to a boil. Simmer for about 20 minutes or until it reaches the consistency you like--most or all of the rhubarb should be broken up. You can make this a couple of days in advance (say, for a weekend brunch or other project) and it is delicious! I used mine to make crepes, but I must admit to having eaten several spoonfulls plain. It is also good if you add a couple of drops of balsamic vinegar to the finished project. Enjoy!