Rhubarb is a wonder food, thought to aid digestion and is one of our best British fruits. A favourite of the British Army, an Army chef will try use as much Rhubarb as possible when it's in season. Rather than turning it into a calorific crumble, make this lightly spiced compote and keep it in a jar in the fridge to have with yoghurt for dessert or for breakfast. Perfect as a little snack or treat throughout the day or after a run.
Ingredients
3-5 sticks rhubarb (don't forget to throw away the poisonous leaves)
4 red plums
½ teaspoon cinnamon or allspice
1 teaspoon vanilla bean paste
2 tablespoons honey
0% fat greek yoghurt and runny honey to serve
Method
First, prepare the fruit. Chop the rhubarb into 1 inch sticks and de-stone and slice the plums
Place the fruit in a large saucepan and add 2 tablespoons of water and the honey
Bring up to a heat slowly, allowing all the fruit to soften
Now add the spice and vanilla bean paste, and continue to cook over a low heat until the rhubarb is completely cooked through. It will begin to disintegrate, it's up to you whether you would like to keep it slightly more chunky or cook it right down
Check for sweetness and adjust with more honey or a touch of sugar, as rhubarb and personal taste varies quite a lot
