Rhubarb Compote

Rinse the rhubarb stalks under cold water and pat dry with paper towels. Trim the ends and cut the stalks into ½-inch (1 cm) thick pieces, discarding any leaves.

Pour the water into a medium saucepan and bring to a boil over medium-high heat.

Add the sugar to the boiling water and stir until completely dissolved.

Add the rhubarb pieces to the sugar water and return to a simmer. Cook until the rhubarb is very soft and begins to break down, about 8–10 minutes.

In a small bowl, whisk together the corn starch with 2 tablespoons of cold water to form a smooth slurry with no lumps.

Slowly pour the corn starch slurry into the simmering rhubarb mixture while stirring constantly to prevent lumps from forming.

Continue stirring and cook for 1–2 minutes until the compote thickens and becomes glossy.

Remove from heat and let the compote cool to room temperature, then refrigerate until ready to serve. The compote will thicken further as it cools.