Rhubarb compote to serve with ice cream or yogurt

· 1 lb (500g) rhubarb

· 3 0z (75g) brown sugar or honey [less if you prefer a sharper taste]

· a squeeze of lemon juice,

· a little vanilla extract.

Wash and cut the rhubarb into bite size chunks, place in a saucepan and add the sugar, lemon juice and vanilla extract. Cook the rhubarb mixture very gently (to avoid breaking up the chunks) until tender. Cool and serve with vanilla ice cream or yogurt.

Paul Cleave