How to cook rhubarb

I love fresh, new season RHUBARB, as it's slightly sweeter. I'm a bit fed up with the lack lustre and tasteless fruit on offer at the moment so when I saw this,
I thought it would make a tasty COMPOTE to top my Greek yoghurt in the morning. You could also eat this with custard or cream? This should make four good servings at around 50 calories each and it's very simple and quick to make.
Why not try another of our rhubarb recipes - here's a link to our dinner party RHUBARB & CUSTARD  that great British classic with a twist. If you love experimenting in the kitchen and have a little more time, then this recipe is one to try. Refreshingly different.

RHUBARB COMPOTE

Ingredients

400g rhubarb

2 large tablespoons brown or white sugar

water

Place the clean/chopped rhubarb into a saucepan and add sugar. 

For 400g of rhubarb I used TWO large tablespoons of brown sugar. Add a small spoonful of water. A lot of recipes add a lot more sugar - which can be unnecessary if you have new season fruit. Add a little extra sugar if you need it - but taste before adding. 

Stir and heat gently with a lid on, for up to 5 minutes, until soft. 

I slightly overcooked mine because I wasn't looking, so lost some of the texture but it still tasted superb. It surprised me just how quickly it did cook.

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If, like me, you're going to use the compote on top of yoghurt, you may find this will make up to 8 good servings at around 25 calories each. The photograph shows 60g of full fat Greek yoghurt (75 calories) with 25 calories of compote. So it's very low in calories, despite the use of sugar. You could add a little ginger too, or orange zest - why not experiment.

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