Rhubarb and vanilla compote

I remember standing in a queue in the Parisian bakery Ten Belles on rue Bréguet, trying to figure out what to order for breakfast after a 2-hour train trip. There was plenty to choose from, starting from pastries to sandwiches and seasonal granola bowl. I took the latter, which, 10 minutes later, arrived in a generously filled bowl almost to the top, making it the biggest and most plentiful bowl I have ever had. Somewhere beneath that pile of crunchy hazelnut granola was freshly boiled rhubarb compote and fromage frais. And, somewhat by the end of that bowl, I was in love.