- Combine all of the ingredients ina heavy nonreactive saucepan and stir well.
- Bring to a boil, then reduce the heat and simmer, covered, for 10 to 15 minutes, stirring occasionally, until the rhubarb is tender.
- Cover and refrigerate until serving time.
- To serve warm, reheat slowly.
- If desired, serve the compote over ice cream, frozen yogurt or plain cake.
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