About this recipe: Perfect when rhubarb is in season and abundant. Freeze this sauce to enjoy rhubarb year-round.
Altered ingredient amounts. I find the recipe too sweet. I rate it as a 5 with the following changes: Use the rhubarb in a ratio of 2:1 with sugar, for example, 1kg. rhubarb to 500g. sugar. Also, add a pinch of salt and some vanilla after it has cooked. My small batch cooked in 4 minutes. - 15 Sep 2008
Altered ingredient amounts. I tweaked the recipe by doing the 2:1 ratio as Kim suggested but I put Granny Smith apples in with the rhubarb. I then added a dash of nutmeg, cinammon and two cupfuls of vanilla essence. There was just the right amount of sugar to ensure the rhubarb was slightly tart but enjoyable. This compote was lovely warmed over freshly cut banana. - 23 Jun 2010
Definately need this sauce when eating the rhubarb muffins. excellent and easy to make - 15 Sep 2008