Step 1

In a saucepan, combine rhubarb with sugar over low heat. Cook for 5-8 minutes until the rhubarb softens and gets juicy.

Step 2

Transfer Rhubarb to a strainer over a bowl.

Step 3

Press the rhubarb with a spatula through the strainer extracting the juices into the bowl and leaving behind the rough jam compote.

Step 4

Save the syrup for drinks or to use as a sauce over the cake or ice cream.

Step 5

Store the compote in 1/2 cup batches for cakes, muffins, tarts, pie fillings, jams, or ice cream.