Accompany this compote with cookies. It is also delicious mixed with plain yogurt
Put the rhubarb in a medium saucepan, cover with cold water, bring to a boil, immediately remove from the heat and drain the rhubarb.
Return rhubarb to saucepan, add 1/4 cup water and baking soda, bring to a boil, reduce heat and cook over low heat until rhubarb is tender.
Add sugar and cook 10 Minutes, stirring occasionally.
Add almond extract, stir and let cool before serving.