Like the pie filling without the pie!
Adapted from I Know How to Cook!
1 stalk Rhubarb, chopped into 1/4" inch pieces
1/4 C. Sugar
1 T. Water
Place rhubarb in flat-bottomed pan with water and sugar. This amount of sugar results in a somewhat sour final compote - adjust to more or less depending on your preference. Bring to a boil and cook on high heat, covered, for 15 minutes or until rhubarb begins to caramelize. Serve warm or cold, alone, on toast, yogurt, with whipped cream, or anything else.