Add the rhubarb, beet, lemon juice, and honey to a small saucepan.
200 grams rhubarb, roughly chopped, 1 small red beet, Juice of a lemon, 2-3 tablespoons honey
Cover and heat over high-medium. Bring to a low boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally to distribute the colour.
After 10 minutes, the rhubarb should be cooked and the compote should be an orange-pink colour. To increase the pink, leave the beet pieces in while it cools.
Optionally, puree with an immersion blender or my mashing well with a fork, after removing the beet.
Set aside to cool fully before transferring to a container and refrigerating. The compote will keep for up to a week in the refrigerator and freezes well.