Directions

Place all the ingredients in a medium saucepan set over medium heat-low heat. Simmer gently, stirring occasionally, until the sugar has dissolved.

When the rhubarb is tender, about 10 minutes, break the pieces up some with the back of a wooden spoon.

Continue to cook until the mixture thickens. Then remove from heat and let it cool completely.

Immediately before serving spoon the cooled compôte on top of the cheesecake. Alternatively you could serve it in a bowl alongside the cheesecake and top each piece individually.