This week there's another recipe courtesy of the Sainsbury's half price section. Class? I has it.
It's compote, or posh jam, if you like. It's also good for sauce on ice cream, or the sort of breakfast that can make you feel a bit virtuous if you have it before eating something suitably artery-worrying. You know, the sort of thing you have when there's a buffet breakfast at a hotel and you stack up on the fruit as penance before you get medieval on the hash browns, beans on toast and fried mushrooms. No? Just me?
Look for rhubarb that's as much red or pink as you can - it'll give the final compote bright sweet-shoppy colours that are pleasing to the eye.
Rhubarb and mango compote
Makes two big bowls
400g rhubarb, cut into 3cm lengths
One very ripe large mango, cut into 1 or 2cm cubes
Two star anise
One lump of ginger (the one I used had a circumference about the size of 2p piece and was about 2cm tall)
One and a half oz demara sugar
How you do it
Add the ingredients to the a deep saucepan, along with a couple of spoons of water.
Cook over a low heat until the rhubarb chunks can be pierced with a knife without resistance. You're looking at about half an hour or more.
You might want to add a bit more sugar if you like things sweeter. Serve with custard, with ice cream or at breakfast or for dessert, on its own.