First clean and prepare your rhubarb. Remove all the leaves because they are inedible. If you are using the green, unforced rhubarb, then peel it. If you are using pinky rhubarb, so the forced one, there's no need to peel it. Roughly chop the rhubarb on 2 - 3 cm (1-inch) slices.
Add water, freshly squeezed lemon juice, sugar, honey (optional), vanilla pod, lemon zest and chamomile tea bag to a saucepan. Place over medium-high heat and bring to a boil.
Once the mixture is boiling, reduce the heat, remove the tea bag and add rhubarb to the saucepan. Cover with a lid, cook for about a minute over low heat, then turn off the heat and let stand for 8 - 10 minutes.TipIf you are using the unforced, green rhubarb, you will need to cook it for about 2 - 3 minutes instead of one minute.
Divide your compote between two bowls. Serve immediately, at room temperature or cold. Place in the fridge overnight and serve the compote cold. That's especially great for hot spring and summer days because it's light and refreshing.