In a large pot, melt the butter over medium heat.
3 tablespoons real butter or coconut butter/oil
Add the rhubarb and chosen fruits (apples, pears, apricots, or strawberries) and coat them with your choice of sweetener (maple syrup, coconut sugar, Stevia, or monkfruit sweetener).
2 pounds unpeeled rhubarb (920 grams), ½ cup Maple syrup (170 ml)
Stir in the water or grapefruit juice.
1 cup fresh grapefruit juice (about ¼ liter)
Change the heat to medium-high, cover the pan, and let the rhubarb mixture come to a boil.
As soon as the liquid has come to a boil, stir in the herb ingredient, if using (cloves for apples or pears; rosemary for apricots, mint for strawberries)
Then reduce the heat to maintain a steady simmer.
Cook for about 5 minutes to allow the fruits to break down, stirring occasionally. While stirring, break down the bigger pieces of fruit with a wooden spoon.
Taste and add more sweetener if you prefer a sweeter rhubarb compote.
Then reduce the heat to low and simmer gently for about 25 to 30 minutes, pot half-covered, or until the rhubarb and other chosen fruits have nearly broken down. Stir occasionally.
Enjoy immediately or allow to cool slightly before storing the compote in tightly sealed jars.
Refrigerate for up to two weeks.