1 pound rhubarb, cut into 1/2-inch slices, about 3 inches long
1/4 cup cherry jam
1/4 cup Crème de Cassis
1 tablespoon sugar
2 dates, pitted and chopped into thin slivers
1 tablespoon butter, chopped into small pieces
Sprinkle of salt
Preheat oven to 400°F. In a large bowl, whisk together jam, Crème de Cassis, sugar, and dates. Toss mixture with rhubarb, evenly coating each piece as best you can.
Pour the rhubarb into a 9x13-inch casserole dish, dot with butter, and sprinkle with a dash of salt. Cover with tin foil and bake for 20 to 25 minutes, testing for doneness.
The rhubarb will create a lot of liquid, which is lovely served with the compote. Any extras you can reduce in a sauce pan and create a syrup, delicious for cocktails or pancakes.