Rhubarb & Orange Compote

This is a wonderful Winter dessert. Serve it with a crumble topping, with cookies and custard on the side, or just on its own. The colours, texture and tangy flavour are irresistible.

Ingredients
4 or 5 long stalks of Pink Rhubarb, washed and cut into 4cm lengths 
2 tbsp Water
100g Demerara or Soft Brown Sugar
1 Vanilla Pod, split
1 Blood orange, zest and juice 
2 Oranges, peel and pith removed, segmented

Method
• Place the rhubarb, water, sugar and blood orange zest and juice  in a heavy-based pan over a gentle heat. Split the vanilla pod, scrape the seeds out then add both the seeds and the pod to the mixture.

• Bring the mixture up to boil, then reduce the heat and simmer for 10-12 minutes, until the rhubarb is cooked through but still firm. 

• Allow the rhubarb to cool, dot the orange segments on top.