Rhubarb Compote

Fresh Rhubarb

1 kg Rhubarb (About 8 to 9 Stalks)
300 Grams Brown Sugar
Juice of 2 Local Oranges

Wash and cut the rhubarb into chunks. In a heavy based pan, place the rhubarb and orange and start to cook gently. When it starts to gently simmer, add the sugar, mix well, bring to a boil and cook for about 15 to 20 minutes.

Cool and serve with ice cream, on toast, on crumpets, and toasted fruit bread. Can be also used for tarts and crumbles and eaten as a side with cheese platters.