Rhubarb, cardamom and vanilla compote

I'm a big fan of compote, although it was always called 'stewed fruit' in my childhood household of straight-talking Yorkshire folk. Now my partner and I call it 'compost', because we really do know how to have a laugh.

It's very, very easy to make from pretty much any fruit (and some veg), and can be stored in the fridge for a few days.

It effortlessly jazzes up porridge, overnight oats, yoghurt, granola, rice pudding and pancakes; can be added to a smoothie, cocktail or mocktail; and can even be served with roasted meats to add a tangy contrast.

Us Yorkshire people love rhubarb.

Yorkshire is home to the Rhubarb Triangle: a 'frost pocket' (I can believe it) with perfectly cold conditions for rhubarb cultivation.

The best times to eat UK-grown rhubarb are May and June.

Rhubarbs is a nutrient-rich vegetable (technically not a fruit), containing:

• Vitamin K for healthy blood clotting and bone health

• Fibre, mostly of the insoluble variety, which supports healthy digestion

• Calcium, for bone health

• Potassium, needed for nerves and muscles to function

• Antioxidants, such as vitamin C, which help to combat inflammation and oxidative stress in the body.

This rhubarb, cardamom and vanilla compote is healthy, delicious and super easy. Adjust the amount of honey you add if you prefer it more tart or sweeter, and you can omit completely or swap to stevia powder if you're watching your blood sugars.

Recipe: Rhubarb, cardamom and vanilla compote

Ingredients

• 6 stalks of rhubarb

• 100ml water

• Half tablespoon honey

• 6 cardamom pods

• Half teaspoon vanilla bean paste

Method

1. Rinse the rhubarb stalks under cold water. Trim off the ends and chop into 2cm pieces.

2. In a saucepan, combine the chopped rhubarb, water and honey.

3. Split the cardamom pods open and sprinkle the seeds into the saucepan.

4. Cook over a medium heat, stirring occasionally, for about 10 minutes until the rhubarb begins to break down and soften.

5. Take off the heat and stir through the vanilla bean paste.

6. Serve hot or cold. I've served mine hot with porridge, yoghurt, pistachios and a drizzle more honey.