Recipe Rhubarb, chervil and ginger compote

I love mixing it with yogurt for breakfast. You can also mix it with equal amounts of whipped cream to make a rhubarb fool.

INGRÉDIENTS

• Rhubarb - 5 or 7 medium stalks
• 5 cm piece of ginger
• A handful of sweet chervil leaves and stems
• 25 g sugar/honey

PRÉPARATION

1. Cut the rhubarb into chunks.
2. Peel and grate the ginger.
3. Finely chop the sweet chervil.
4. Place in a saucepan with the sugar and mix well.
5. Let it stand for 10 minutes before placing over low heat, stirring constantly. Ideally, the rhubarb should release enough liquid and simmer in its own juices - gentle, careful cooking should achieve this. If you're worried about everything burning, you can add a small amount of water or orange juice to start with (maximum 1 tablespoon).
6. After about 10 to 15 minutes, the rhubarb should begin to soften - remove from heat and let cool.