Easy Rhubarb Compote
A versatile rhubarb preserve suitable for use as a topping or in tarts, pies, and sorbets.
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Instructions
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Combine all ingredients, starting with the lesser amount of sugar, in a medium pot over low heat; stir constantly until sugar dissolves.
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Continue cooking, stirring frequently, until rhubarb pieces break down and the compote thickens to an applesauce-like consistency; remove from heat.
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Taste and add more sugar if desired, returning to low heat and stirring until fully dissolved.
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Fill clean canning jars, leaving 0.5 inches of headspace. Tap jars to release air, then screw on lids. Store refrigerated for up to two weeks or frozen for up to six months.