First, I cleaned the rhubarb and cut them into smaller pieces/dices. Then I put them in a pot with the rest of the ingredients and let it all boil on medium-high heat (14/16 on my stove). Remember to stir it continuously.

When everything had boiled together and the rhubarb was tender (after about 5 minutes, but it depends on how large the pieces are), I turned off the stove and poured the compote into a sterilized preserving jar. And then it went into the fridge! Easy and delicious.