Trim away the leaves and the base of the rhubarb stalks, rinse them well in cold water and slice them in 2-3 cm pieces.
Combine all the ingredients in a pot and heat gently, stirring carefully when it comes to a boil.
Boil for 6-8 minutes, remove from heat and let it cool. It’s important that the compote doesn’t boil too long. You want the rhubarb chunks to retain some consistency.