An easy-to-make spring breakfast topping
This recipe can be used to make other fruit compotes with raspberries, plums, apples or whatever is in season.
About 500g rhubarb, chopped into large chunks
Juice of 1 orange
75g light brown sugar (such as muscovado)
Put all the ingredients together in a pan and simmer gently for about 5 mins until just soft. Remove about a third of the rhubarb pieces and then blend the remaining rhubarb and juices to make a thick compote.
Replace the rhubarb pieces, leave to cool and serve—you could eat the compote with ice cream, folded into a rhubarb fool or layer in a trifle, or freeze in old yoghurt pots for quick fix fruit smoothies when whizzed up with yoghurt.
ALTERNATIVE: Replace the orange and sugar with a couple of knobs of crystallised ginger and a few tbsp of the syrup.
Recipe: Jenny Chandler