Rhubarb Compote


1.   Roughly chop rhubarb into even pieces, approximately 2cm in length
2.   Place in a saucepan over a medium heat with the sugar and 50ml of water then cover with a lid
3.   Cook for 15–20 minutes, stirring occasionally, until the rhubarb has completely broken down
For different variations, add fresh Ginger, Orange or Citrus Fruits


500 g Fresh Rhubarb

100g Castor Sugar