Gather the ingredients.

Place all the ingredients in a medium-sized pot over low heat, starting with the lesser amount of sugar. Stir constantly until all of the sugar is dissolved.

Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat.

Taste, and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the heat to low, and stir constantly until the sugar is completely dissolved.

Fill clean canning jars with the rhubarb compote, leaving half an inch of headspace. Tap the bottom of each jar gently but firmly on the palm of your hand to settle the compote and release any air bubbles. Screw on lids. If you don't want to water bath can the compote, you can simply store compote in jars or any other airtight container, refrigerated for up to two weeks. Or, in the freezer, for up to six months.