Please put the lid on, or else it will never have enough liquid to cook properly.
other than that, I followed the recipe as is and it was delicious and a simple but good way to use up rhubarb from the garden.
From EatingWell: March/April 2008
Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.