This must be that gorgeously pink rhubarb that, on being roasted, turns a vivid, rock-candy puce. My feeling is that this is best, for breakfast, eaten cold, so just stick it in the oven in the evening, remembering to take it out before you go to bed. Leave it on the kitchen counter, decanted into a fresh bowl (it will carry on cooking too much in its original dish) with any excess juice left behind, but not thrown away, to be eaten the next morning. An excellent use for the leftover juice is as follows: boil it down a bit so it’s reduced into a syrup. Cool, then chill, and eat over vanilla ice cream or again, Greek yogurt with, in the latter case, perhaps a sprinkling of shelled sliced pistachios, as ludicrously green as the rhubarb is pink. I wouldn’t be above serving the rhubarb compote with the thick yogurt and sliced pistachios for a dinner-party dessert either.