Rinse the rhubarb stalks and trim off the very ends.

Unless the stalks are very slender, cut them in half lengthwise.

Cut on a diagonal into 3/4 inch chunks.

You will have about 6 cups worth.

Set aside 2 cups and put the remaining 4 cups into a medium heavy bottomed pot (with about a 5 quart capacity).

Add the brown sugar and hibiscus flowers to the pot, give the mixture a few stirs.

Cover, and turn the heat to medium low, (it's important to begin slowly so the rhubarb warms up and begins to release its liquid.)

Cook the rhubarb mixture for about 15 minutes, covered, until the mixture is saucy.

Remove the cover and increase the heat to medium.

Cook for 15 to 17 minutes, stirring constantly, until the rhubarb is completely broken down and thick enough that a spoon leaves a trail at the bottom of the pot.

Add the remaining rhubarb chunks to the pot and stir to combine.

Immediately pour the compote out onto a large plate or baking dish to cool.

When the compote is cool, remove the hibiscus flowers, squeezing any juice from them into the compote, and discard.

The compote will keep in the refrigerator for up to 1 week.

*This compote goes great in a rhubarb tart or is a delicious filling for fruit crisps and cobblers.*

**You can find hibiscus flowers in tea shops, and many grocery stores.**

***You can also cook up just 4 cups of rhubarb and not add the final 2 cups towards the end like you normally would, and then use the compote over ice cream.***