Rhubarb Compote

Rhubarb

Caster Sugar or Fife honey

Vanilla Essence (optional)

This will last in the fridge for a couple of weeks and can be used in loads of different ways: with yoghurt for breakfast, on oat cakes for a sweet snack or stirred through whipped double cream to make a fool.

Chop the rhubarb into large chunks trimming the leaves and rinse. Put in a pan with a tight fitting lid and add one or two table spoons of water and a couple of tablespoons caster sugar, simmering till soft. You will really need to taste for the caster sugar depending on your rhubarb & how sweet you like things. You can add ½ – 1 teaspoon of Vanilla Essence.