Rhubarb is a good source of fibre, contains moderate levels of immune boosting vitamin C and bone strengthening calcium. Studies have linked the fibre from rhubarb in the diet with reduced cholesterol levels in adults too.

This super simple rhubarb compote makes a great accompaniment to a rich, creamy vanilla ice-cream (see our world's easiest ice-cream recipe) or alternatively, top with a crumble made from a little flour, oats and butter and serve with warm, comforting custard.

Rhubarb Compote

Top and tail 680g/1lb 8oz of rhubarb stems. Wash and slice at an angle into one-inch lengths. Place the rhubarb in a saucepan with the 150g/5oz of soft brown sugar and half a glass of fresh orange juice. Stir, over a high heat, until simmering point. Stir again, cover with the saucepan lid, bring back to the boil and cook for a further two minutes. Remove rhubarb from the heat and leave to cool with the saucepan lid on.