1 lb (500g) rhubarb cut into small chunks

½ teaspoon vanilla extract,

3 tablespoons demerara sugar

1 orange

Put the rhubarb, vanilla and sugar in a saucepan and add the finely grated zest and juice of the orange.

Cook over a gentle heat until the rhubarb chunks are tender.

This is good with yogurt or ice-cream.

For a quickly prepared rhubarb fool, puree the compote and add it to Greek style yogurt or ¼ pint (150ml) lightly whipped double cream.

 Paul Cleave