Its February and it’s the season for forced rhubarb. You’ll find it in the shops now tender and bright pink! It’s only available in the next couple of months as it will soon be detrimental to the rhubarb plants to keep them ‘forced’. Rhubarb compote is so very quick and easy to make and will keep in the fridge for a week. It can be used as a topping for yoghurt, porridge, pancakes, or simply eaten on its own. As rhubarb is rather sour it does need a little sweetening. I use orange juice and a little coconut palm sugar which also give its a real earthy treacleyness.
4 or 5 long pink rhubarb stalks washed and cut into 2-3cm chunks
3 tbsp orange juice
2 tbsp sugar of your choice or honey
Put all the ingredients in a saucepan with a lid and simmer gently until the rhubarb is soft, about 20min. Taste and add a little more sugar to taste if needed.
Option: Add a teaspoon of grated fresh ginger to the pan for a zing!