Preheat oven to 350 degrees F.

To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil.

When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from

heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a

smooth compote.

To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and

salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in

the microwave at 50 percent power or in a double boiler. Set aside.