Step 1

Combine 1 pound rhubarb pieces, 1 cup granulated sugar, and the zest and juice of one lemon in a medium saucepan. Place over medium heat and bring to a boil.

Step 2

Boil rapidly for 15 minutes, stirring occasionally, or until rhubarb has released its natural juices, broken down, and reduced to a beautifully silky sauce.

Step 3

Remove from heat and cool to room temperature before storing in refrigerator.

Step 4

Serve compote over vanilla ice cream, waffles, or a slice of pound cake!