Simple Rhubarb Compote

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Lip-smacking and great with ice cream or yoghurt as a seasonal treat!


900g Rhubarb chopped
120ml Water
95g Sugar
Half a Lemon or orange peel
1/2 teaspoon Vanilla extract


Place all the ingredients into a saucepan.

Heat to a medium-high heat and stir occasionally until the rhubarb begins to break down completely.

Remove from the heat, stir in the vanilla and leave to cool. Place in the fridge in an airtight container and serve with yoghurt or ice cream.

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