Tea & Toast: Rhubarb Compote

Rhubarb for me was something that as a little girl I did not like. When presented with a crumble I would franticly eat the buttery crumble on top and then skim around the sharp Rhubarb but now as an adult, there is nothing more exciting than the start of rhubarb season. And what better way to start the day than with a rhubarb compote on toast - here is a recipe that I have mastered which I find delicious.

Ingredients:

400g rhubarb cut into 5cm chunks

150g caster sugar

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1 orange zested and juiced

4 cardamon pods - seeds removed and crushed with pestle and mortar

Method:

1. Heat oven to 180C fan 

2. Line a roasting tin with baking parchment and arrange the rhubarb chunks over it.

3. Stir together the caster sugar, orange zest and crushed cardamon and sprinkle over the rhubarb. 

4. Mix the maple syrup, vanilla extract and orange juice together and pour over.

5. Cover tightly and roast for 20-25 minutes, depending on how thick the rhubarb is. The sugar should have dissolved. 

6. Leave to cool and then spoon in to a jar ready for a delicious breakfast served on toast or porridge.