To make a rhubarb compote, combine 2 lbs of chopped rhubarb (about 4 cups) with a ½ cup of sugar -- use Swerve granulated sugar if you're going keto -- and a ¼ cup of water in a medium-size sauce pan. Optional would be a squeeze of orange if you have it.

Simmer on medium heat for 20 minutes, until it's broken down. Let it cool, then store in a jar. You'll need two 12-oz jars for it all to fit.