1 pound of Veggie box rhubarb (all from this week) cut into 1/2 inch pieces 1/2 cup granulated sugar (a little less if you want it more tart!) small pinch of salt

In a saucepan, combine rhubarb with sugar and salt over low heat. When the rhubarb starts to soften and releases liquid, cook for five minutes. Just before the rhubarb falls apart, use a slotted spoon to scoop out the very soft rhubarb and put it in a bowl, leaving the liquid in the saucepan. Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.