I have a glut of rhubarb from the garden at this time of year. Rhubarb crumble is nice and I’ve made a lovely chutney with it before too but I wanted something different. This recipe is simple and quick but best of all it tastes fantastic. I’ve found it goes really well with chocolate ice cream, soya-based, of course.

I’ve based this on a recipe from Michel Roux Jr. that he uses as an accompaniment to beignets.

Serves: 4

Ingredients

• 2 sticks of rhubarb
• 1 tbsp grenadine syrup
• 1 tbsp water
• 80g caster sugar

Method

• Clean and trim the rhubarb stalks. Cut them into sections about 4cm long (1.5″).
• Add the syrup, water and sugar to a pan with a base large enough to hold all the rhubarb. On a medium heat dissolve the sugar in the liquid.
• Place the rhubarb into the pan carefully so they are all on one level. Cooke for 2 minutes then carefully turn over and cook for another 2 minutes. There should still be a little bite in the rhubarb stalks.