Here’s how I make it.
1. Clean the rhubarb (wash and dry) and then chop into 1/2″ pieces and remove any stringy bits of skin.
2. Place the rhubarb in a saucepan with the orange juice.
3. Bring to a gentle boil, then turn down the heat to low.
4. Simmer until the rhubarb is very soft, approximately 20 – 25 minutes.
5. Add sugar to taste.
This makes a great sauce to use on ice cream, cheesecake, waffles, crepes, yoghurt or to eat by itself.
The rhubarb compote can be stored in an airtight container in the fridge for up to five days or frozen for future use.