Early rhubarb makes delicious compote when cooked in its own juice. Enhance its flavour with vanilla, chopped stem ginger, orange, lemon, or Rose water. Cut the washed sticks of rhubarb into bite sized chunks and pack into a saucepan or casserole. Sweeten to taste with Demerara sugar, and add lemon or orange rind, and juice, or other flavouring, and just enough water to cover the bottom of the pan. Cook very gently until the rhubarb is tender. When cool serve with Devonshire ice cream, or yogurt.