Put all the ingredients in a small saucepan on medium heat. Stir until the butter melts.
Continue cooking until the fruit breaks down and the compote thickens (about 8-10 minutes), stirring occasionally.
Remove from heat and allow to cool slightly before transferring to an airtight container. Store in the fridge.
For the chia pudding:
In a small bowl, stir all ingredients until combined. Let it sit for 10 minutes.
Go back to your mixture and break apart any clumps that may have formed with a fork. Stir again. Transfer to an airtight container and chill overnight.
For the assembly:
When you're ready to serve, take a small glass or bowl and layer chia pudding with rhubarb compote (I usually do 80% pudding, 20% compote).
Top with your favourite toppings like pepitas, goji berries or dried blueberries. Best served cold.