Rhubarb compote

• rhubarb↗250g g

  roughly chopped (or use chopped frozen rhubarb)

• caster or granulated sugar↗100g g
• lemon↗1

  zested

• vanilla bean paste↗½ tsp tsp
• drop of red food colouring gel↗

  (optional)

Step-by-step instructions

1. 1

   Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you’re using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally, until the rhubarb has softened and is almost collapsing and the mixture has thickened. If you’re using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.