Rhubarb Compote

• 4 cups (950 ml) rhubarb
• 1/2 cup (125 ml) water
• 1 cup (225 ml) sugar (or to taste)
• 2 tsp (10 ml) corn starch

1. Place water and corn starch in sauce pan.
2. Stir together.
3. Pour sugar into pan and stir.
4. Pour in clean and cut rhubarb.
5. Bring to a boil and simmer until tender.

rhubarb, water, sugar, corn starch

Taken from online-cookbook.com/goto/cook/rpage/00085A (may not work)