Enjoy the flavours of spring and summer for longer by preserving seasonal fruits and vegetables. Here’s Rebecca’s quick recipe for rhubarb compote.
Makes two to three jars
1 large bunch rhubarb, washed and leaves removed
A few tablespoons of sugar to taste
Juice of 1 orange or lemon
1. Roughly chop the rhubarb stalks into equal-sized pieces and combine with the sugar, citrus juice and a little water in a large pan.
2. Simmer on a medium heat for five minutes, or until rhubarb begins to soften.
3. Cook for a further five to 10 minutes, stirring occasionally.
4. Enjoy straight away or ladle the stewed fruit into sterilised jars and save for another day.
Styling: Abigail Edwards
Photographer: Debi Treloar
Follow Rebecca at moderncraftworkshop.com