Rhurbarb Compote

I made a quick compote with the rhubarb I collected last week.  I didn’t really follow a recipe, just made it up but it was yummy and dead easy to make.  Here’s how I did it:

1. Cut the leaf and the end off the rhubarb so you are left with the the stalk which has the most pink colour to it.
2. Wash the stalks and remove any marks on the skin
3. Chop into chunks
4. In a sauce pan add 4 dessert spoons of light brown sugar and just cover it with water.
5. Boil the sugar and water so the sugar dissolves
6. Add the chopped rhubarb
7. Add a good shake of cinnamon and a little all spice
8. Reduce to a simmer and cover
9. Cook out until the rhubarb has gone mussy
10. When you think you’re about there, have a taste and see what you think…?
11. When you’re happy, remove from the heat and leave to cool
12. Serve on top of greek yogurt or with custard.