Good food has not to be fussy, simplicity is the key!
I love each one of his 24 menus in A platter of figs (6 menus for each season of the year). The Rhubarb Kumquat Compote is part of spring menu n° 6 "Duck for Dinner". Did I intrigue you? Well, menu n° 6 comprises Crabmeat and Parsley Salad as a starter, followed by Five Spice Duck with Buttered Turnips and Fried Ginger - and as a sweet ending:
Rhubarb Kumquat Compote
2 pounds rhubarb
12 kumquats, sliced
Preheat the oven to 180°C (350°F). Trim and destring the rhubarb, then slice into small pieces.
Put the rhubarb and the kumquats in a bowl and mix well with the sugar. Transfer the mixture to a shallow baking dish. Bake for about 40 minutes, until the rhubarb is soft. Cool to room temperature.
Serve the rhubarb with plenty of sauce and a dab of Crème Fraîche or a scoop of vanilla ice cream, with whipped cream or plain whole-milk yoghurt.