I love this warm or cold. It is great on cake, pancakes, and so much more!
4 cups rhubarb, cut into 1" pieces
1/2 to 3/4 cup sugar (depending on how sweet-tart you like it)
1/2 tsp fresh grated nutmeg
1/4 tsp cinnamon
2 tsp vanilla
In a sauce pan combine the rhubarb, sugar, nutmeg, and cinnamon.
Over medium heat bring to a boil.
Cook stirring often until the rhubarb becomes soft - About 10 to 15 minutes.
If you like a very chunky texture then take the compote off the heat and stir in the vanilla.
If you like a semi-smooth texture then take the compote off the heat and mash with a potato masher until you get the texture you want. Stir in the vanilla.