In a medium sized sauce pot add all the ingredients except the honey.  Bring the water at the bottom to a boil and then turn down to a simmer and cook until the rhubarb loses it's shape, stirring quite frequently especially near the end of cooking to prevent it from sticking to the bottom and to help it come apart. This should only take about 15-20 minutes depending on how hot your pot is.

When the compote is done remove from the heat and cool for a few minutes before adding the honey(preferably raw honey as this has the most health benefits) or other sweetener and stir to combine.  Taste for sweetness as it will depend on your rhubarb, the kind of sweetener you use and your own tastes.  Mine was fairly tart so you might enjoy it with a little more sweetness.

Let the compote cool slightly before pouring it into a mesh strainer over a bowl to drain some of the liquid.  Store in an airtight container in the fridge.