Of all the 50+ years I've been making rhubarb compote I have never seen it baked out like you suggest. This year after my repeated visits to the one little grocery store who carries it (there's a limit on how much I could carry which entailed several trips), I sated my appetite and have some stored in the freezer. So, will try your version of the compote. This crop I have is more green and certainly more sour. The kind I used to grow was called strawberry rhubarb and required almost no sugar. I owned and operated a pie shop for a number of years and after apple pie the biggest seller was strawberry rhubarb. People loved them. My supplier was a retired horticulturist who grew and brought in fresh rhubarb twice a week by the very largest Glad garbage bag. He charged 25 cents per bag plus a weekly pie for him and his wife. What a darling couple! None of this information is useful to anyone reading this but it was a lovely journey down memory lane for me.

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