Rhubarb! Rhubarb! And More Rhubarb!

Just in case you've ran out of ideas, here's the recipe for my rhubarb, apple and vanilla compote. Decadent over ice cream but just as good served over some fromage frais- for breakfast!

Rhubarb, Apple and Very Vanilla Compote
Makes about 750-800ml

600g rhubarb, cleaned and chopped in small pieces
2 Braeburn apples, peeled, cored and chopped
3 tbsps orange juice
1 fat vanilla pod, halved and seeds scraped out, use the pod as well
300g gelling cane sugar

Put all the ingredients into a heavy- bottomed pan and allow to simmer for about 20 minutes. Pour into sterilized jars.
Note: I don't bother removing the vanilla pod from the compote.