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1
Rinse the rhubarb stalks and trim off the very ends.
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2
Unless the stalks are very slender, cut them in half lengthwise.
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3
Cut on a diagonal into 3/4 inch chunks.
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4
You will have about 6 cups worth.
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5
Set aside 2 cups and put the remaining 4 cups into a medium heavy bottomed pot (with about a 5 quart capacity).
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6
Add the brown sugar and hibiscus flowers to the pot, give the mixture a few stirs.
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7
Cover, and turn the heat to medium low, (it's important to begin slowly so the rhubarb warms up and begins to release its liquid.)
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8
Cook the rhubarb mixture for about 15 minutes, covered, until the mixture is saucy.
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9
Remove the cover and increase the heat to medium.
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10
Cook for 15 to 17 minutes, stirring constantly, until the rhubarb is completely broken down and thick enough that a spoon leaves a trail at the bottom of the pot.
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11
Add the remaining rhubarb chunks to the pot and stir to combine.
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12
Immediately pour the compote out onto a large plate or baking dish to cool.
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13
When the compote is cool, remove the hibiscus flowers, squeezing any juice from them into the compote, and discard.
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14
The compote will keep in the refrigerator for up to 1 week.
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15
*This compote goes great in a rhubarb tart or is a delicious filling for fruit crisps and cobblers.
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*
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**You can find hibiscus flowers in tea shops, and many grocery stores.
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**
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***You can also cook up just 4 cups of rhubarb and not add the final 2 cups towards the end like you normally would, and then use the compote over ice cream.
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20
***
