Rhubarb Kumquat Compote

Roasting vegetables or fruit always results in intense flavors, so when I ran across this rhubarb compote recipe in David Tanis's Platter of Figs, I knew I found a winner. The kumquats add a lovely orange punch to the rhubarb and I love the many ways to serve this dish: as a side like applesauce, with crème fraîche or vanilla ice cream for dessert, or layered to make a trifle.
Can anything be simpler?

Rhubarb Kumquat Compote
From Platter of Figs by David Tanis

Ingredients:

2 pounds rhubarb

12 kumquats, sliced

1 cup sugar

Method:

Preheat oven to 350.
Trim  and destring the rhubarb and cut into 2 inch pieces.  Add the sliced kumquats, toss them with the sugar and place everything in a shallow baking dish. 

Bake for about 45 minutes until the rhubarb is soft. Let cool and serve at room temperature.

Happy Earth Day!