Rhubarb Compote

When I had stewed rhubarb as a child, we just put the rhubarb into a pan with a little water and sugar, and stewed it to a mush, but now I’m frightfully fussy about keeping the pieces of rhubarb whole. This recipe is the way to do that, because the fruit is just brought to the boil and then left to stew in the hot syrup. If it does turn to a mush though, just make it into a fool. Some people like orange with their rhubarb. I’ve never been tempted by that combination, but I can quite easily indulge in rhubarb and ginger.

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