This rhubarb compote makes a great pudding served with either yoghurt, custard or simply vanilla ice cream.
Place the rhubarb in a saucepan and pour in the orange juice and sugar
Bring the mixture up to a gentle simmer and cook for about 5 minutes until the rhubarb has breaks down into a puree. You can leave some pieces in shape as this adds a nice texture - make sure it's tender though
Pour off some of the syrup through a sieve to get a thicker mixture
Cool and chill then serve
Serving Size 4 Servings