|Rhubarb Compote (Stewed Rhubarb) over Ice Cream|
|Cut off the toxic leaves.|
|Trim the Ends|
For every 3 cups of cut up rhubarb, add ½ cup of sugar and 2 or 3 tablespoons of water.
|Cut into small chunks.|
|Add Sugar, Then Water|
Cook in a saucepan, over a medium heat, until the rhubarb is tender, usually about half an hour (this is not unlike how one would make cranberry sauce).
Then whisk into a sauce.