Sometimes you want to eat rhubarb without making a cake, rolling out dough for a galette, or trying to figure out what the heck hazelnut frangipane is. For those times, turn to this 4-ingredient, 15-minute compote. It comes from <a href="http://orangette.net/2015/05/you-win/">Molly WIzenberg of Orangette</a href>, who adapted it from pastry chef <a href="http://thepastrydepartment.com/about/">Dana Cree</a href>.

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