Wash the rhubarb and cut it into 1-inch pieces, discarding any leaves (which are toxic). Measure out the sugar, orange juice, vanilla, cinnamon, and ground ginger into separate small bowls or cups. Having everything measured and ready will make the cooking process smooth and prevent any ingredients from being missed once the compote starts cooking.

Add the rhubarb pieces and sugar to a medium saucepan, then pour in the orange juice. Bring the mixture to a boil over high heat, stirring occasionally to help dissolve the sugar and prevent sticking.

Once the mixture reaches a boil, reduce the heat to medium-low and stir in the vanilla, cinnamon, and ground ginger. Cover the pot and simmer for 8-10 minutes, stirring occasionally, until the rhubarb is completely softened and begins to break down into a jammy consistency.

Remove the compote from heat and let it cool slightly. Serve warm for a more vibrant flavor, or refrigerate and serve cold. The compote will thicken slightly as it cools due to the natural pectin in the rhubarb.