Rhubarb, honey and vanilla compote: recipe


450gm [1lb] rhubarb;
Good squeeze lemon juice;
1 tsp vanilla extract;
100gm [4oz] honey;


Devon grown rhubarb delicious when cooked with honey and vanilla. Cut the stalks into bite sized chunks and add lemon juice, vanilla extract and honey. Simmer very gently until the rhubarb is tender. This is good served warm with clotted cream or custard, and shortbread - or, when chilled, with strawberry ice-cream.