1 pound rhubarb stalks cut into 1/2"-3/4" pieces (discard leaves, they are poisonous)
1/2 cup sugar
Juice of medium sized lemon (About 3-4 Tablespoons)
Combine all of the ingredients in a medium sized heavy saucepan
Bring mixture to a boil over medium-high heat, stirring occasionally so sugar doesn't burn
Reduce heat to low and cook for 5-7 minutes till rhubarb is soft and tender but not completely mushy
Remove from heat and let cool completely. Compote will thicken up a bit.
Yield: 2 cups compote