First wash and clean rhubarb. Then cut in 3 cm long pieces and mix them in a pan with sugar in 3-4 tablespoons water. Let everything simmer for approximately 10 minutes at low temperature. Then use a sieve to collect the warm fruit juice and put to side.
Mix flour, yeast and salt. Add warm rhubarb juice and oil and knead everything into a uniform dough. Should it still stick to your fingers, add a bit of warm water. Leave the dough covered in a warm location for approximately 1 hour.
Pre-heat oven to 180 degrees. While the oven is pre-heating, knead the dough once again and roll out on flour covered surface into a 25 by 30 cm rectangle. Cut three long strips and coat them with 200g of the chopped almonds and the rhubarb compote and roll lengthwise.
Braid the three rolls. Press the ends firmly shut, then carefully transfer the braid to a baking sheet covered with baking paper. Brush with a bit of water and sprinkle the remaining almonds. Let rise 20 minutes and then place in the oven on middle rack and bake at 160 degrees (convection) for about 50 minutes. Sprinkle with a bit of icing sugar before serving. Done!