I’m often asked about reducing sugar in recipes. So here, I’ve used that absolute minimum, which makes for a somewhat tart and tangy compote. But you can taste and add a little more honey after the rhubarb is cooked, to sweeten it to your liking. In lieu of the ginger, you can opt for a vanilla bean, split lengthwise, or some of the spices suggested above. For those avoiding alcohol, replace it with unsweetened apple juice.