This is one of the simplest recipes you will ever make, but also one of the most rewarding. Making a batch of rhubarb compote will keep in the fridge in a sealed jar for up to 10 days and can really elevate so many meals. We love it on porridge, with a bowl or simply just heated up and topped with some yogurt.
Rhubarb is in season now. It's widely available locally, cheap and may we say, a very much underrated vegetable (yes, it's a vegetable and not a fruit).

Ingredients:
Large Bunch Rhubarb
4 Tbsp Maple Syrup
100ml Water

Optional add in's:
Fresh ginger, fresh orange juice or strawberries.

Method:
1) Chop your rhubarb.
2) Add maple syrup and water.
3) Cook on a very low heat for 30-minutes until the rhubarb is soft.
4) Once cooled, add to a jar and store in the fridge.

So simple. Enjoy.