Rebecca, potter, UK
Rebecca’s rhubarb compote
Makes two to three jars
1 large bunch rhubarb, washed and leaves removed
A few tablespoons of sugar to taste
Juice of 1 orange or lemon
1. Roughly chop the rhubarb stalks into equal-sized pieces and combine with the sugar, citrus juice and a little water in a large pan.
2. Simmer on a medium heat for five minutes, or until rhubarb begins to soften.
3. Cook for a further five to 10 minutes, stirring occasionally.
4. Enjoy straight away or ladle the stewed fruit into sterilised jars and save for another day.
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