Ingredients

Rhubarb Compote

• 400g rhubarb, washed, end and leaves trimmed, finely chopped
• 150g caster sugar
• 1 tbsp rose-water
• 1 tbsp water

To Serve

• Mascarponeor Clotted or Thick cream

Method

1. Rhubarb Compote: Place the rhubarb, sugar, rosewater and water in a saucepan over a moderate heat. Leave the rhubarb to simmer for 10-15 minutes, stirring occasionally until the rhubarb has broken down into a thick puree and the liquid has reduced. Remove the rhubarb from the heat and allow it to cool or serve it warm. If preparing in advance store in a jar in the refrigerator
2. To Serve: Serve with a spoonful of mascarpone or thick cream.