2 tbsp butter
1 lb rhubarb
3/4 cup sugar
2 tbsp orange liquor
Trim the Rhubarb of the ends, and split it lengthwise down the center. Cut across in 1 cm. intervals, leaving you with rough cubes of rhubarb.
In a large bowl, toss the rhubarb with the sugar and set aside.
Melt the butter in a medium heavy bottomed saucepan over medium heat. When the butter has melted add the sugar coated rhubarb and the orange liquor. Let this cook over a medium heat, undisturbed, for about 2 minutes. When the rhubarb has started to release juices, gently stir.
Continue cooking the compote over medium heat, stirring occasionally, until the juices are all released, then begin to thicken. Cooking time is about 10 to 15 minutes total, until the compote looks thick and the rhubarb is tender.