When it comes to seasonal fruit (or veg), I just adore rhubarb. Every restaurant has jumped on the rhubarb bandwagon now and it's very in vogue to have on the dessert menu, but we were having rhubarb fools made with my Nana's rhubarb years ago. I still think about her mammoth rhubarb crown that produced surplus to requirement and wish my weedy little plant would buck its ideas up!
When I do manage to get my hands on some nowadays, I always do the same with it - Rhubarb Compote. You can make so many different recipes once the scrummy compote has been made! Some of my favourites include a good old fool, an Eton Mess made with lashings of whipped cream and broken meringue, or simply served up with some thick Greek yogurt.
4 stalks of rhubarb
juice of 1 orange
tsp vanilla extract
60-85g caster sugar (depending on tartness)
HOW TO MAKE:
Preheat the oven to 160°C/gas 3. Cut the rhubarb up into inch size pieced and put in an oven dish. Scatter over the orange juice, vanilla and sugar and gently mix the whole lot together. Cover loosely with foil and roast for 45 minutes to an hour, or until tender, giving it a gentle stir half-way through. Leave to cool.