1 lb (500g) rhubarb cut into small chunks
½ teaspoon vanilla extract,
3 tablespoons demerara sugar
1 orange
Put the rhubarb, vanilla and sugar in a saucepan and add the
finely grated zest and juice of the orange.
Cook over a gentle heat until the rhubarb chunks are tender.
This is good with yogurt or ice-cream.
For a quickly prepared rhubarb fool, puree the compote and add
it to Greek style yogurt or ¼ pint (150ml) lightly whipped double
cream.
Paul Cleave