Quick and versatile this compote can be used as part of sweet or savoury dish!YOU WILL NEED:
A handful of rhubarb stalks - as large as you can get your hands on
1/2 cup sugar
2 dessert spoons local honey
Vanilla-star anise-strawberries: optional extras but quite tasty
TO MAKE:
1. Top and tail rhubarb and discard to your compost bin.
2. Cut into thick chunks (3-4cm) and tip into a heavy saucepan. Cover with sugar, 1/4 cup cold water and a close fitting lid. Add anise, vanilla if you are using them.
3. Simmer gently for 15 minutes, keeping watch and stirring occasionally. You may need to top up the water.
4. Remove from heat when tender and stir in honey.
This is a burst of summer flavour and, if you have fresh local strawberries, this is an amazing way to pep this up. I promise you that's not so wasteful as it sounds - at this time of the year the first allotment pickings can be a little soggy in the dew.
Serve for breakfast with porridge, Pancakes or sourdough toast. Or for a quick pudding with shortbread biscuits.
For a savoury sauce for mackerel or pork, add less sugar and water, a good grind of pepper and a couple stalks of thyme. Lemon thyme is especially delicious.