Prepare rhubarb (ready to cook, e.g. peel, remove woody parts and dirt) and cut into cubes. Mix in a frying pan with the sugar, make quietly on medium fire with the lid closed until the rhubarb is just soft. Cool.
Preheat the oven to 250 degrees. Divide compote evenly into buttered ramekin serving dishes, stir through heavy cream and pour over top. Sprinkle each with a tablespoon of brown sugar. Turn oven to broil setting and place molds on middle rack. Bake the compote until the sugar bubbles.
Top with heavy cream and brown sugar.
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