Stewed Rhubarb


500g fresh slender rhubarb, trimmed and cut into roughly 2cm/¾in slices

75g caster sugar

1 orange, juice from whole orange (or 50ml/2fl oz orange juice from a carton) and zest from ½ orange

2 star anise (optional)

1 cinnamon stick


Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer.

Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve.