Rhubarb compote

What you need:
-rhubarb, peeled and cut into pieces of approx. 3cm/1,25inch
-sugar (I used 100g/4oz to 400g/16oz of rhubarb)
-cinnamon stick

Wash the rhubarb and put into a pan. Do NOT add extra water as the rhubarb will release a lot of liquid when cooking. Add the sugar and cinnamon stick and let simmer for approx. 30 min. Remove the cinnamon stick and let cool completely.
Eat by itself, with custard or use as a pie filling.

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