This makes quite a large batch of compote. You could halve it or make the whole batch and freeze some which is what I tend to do.
2 cinnamon sticks
2 vanilla pods
Honey and or Maple Syrup to taste (you can also use sugar)
Wash the rhubarb in cold water, trim the ends off and cut into 2-3cm pieces. Heat a large pan and gently dry roast the cinnamon sticks until fragrant. Add the rhubarb with about 100ml cold water and bring to a simmer. Here I generally add about half a bottle of honey, you could start with 100g of sugar. It really depends how sweet you want your compote to be. Take the vanilla pods and with a small, sharp knife slice the pod lengthways. Taking the back of your small knife, scrape the seeds from within the pod and add it them to the simmering fruit and honey. Cook the compote until the rhubarb is soft and add more sweetener if necessary.