1lb or 450g prime Yorkshire Rhubarb accept no subsitutes!

8oz/225g sugar (try an unrefined organic sugar for best results

1/2 pint or 200mls of water

a good teaspoon of vanilla extract (NOT essence) or the seeds from half a vanilla pod

grated zest of one small orange.

First make the syrup by dissolving the sugar in the water in a pan over a gentle heat and then bringing up to the boil for a minute.

Cut the rhubarb into 1in or 2.5cm pieces 

Add the rhubarb to the sugar water mixture and boil for one minute (no longer or the delicate, early rhubarb just turns to mush! 

Take the pan off the heat and add the vanilla extract or (scrape the seeds from half a vanilla pod)

Use a microplane to zest the orange and add to the compote for that little bit more oomph.

What do you do with the remaining half of the vanilla pod?  Put it in your sugar jar and flavour your sugar!

If you're making this with seasonal rhubarb that means that the best oranges are available.  Don't throw the orange away after you've zested it.. eat it!