Spicy Rhubarb Compote

This flavourful recipe will make a delicious accompaniment to your pancakes this Pancake Day!

Method:

• Set the barbecue up for grilling (direct method)
• Put all the ingredients into a saucepan and bring to the boil over a high heat.
• Reduce heat slightly and cover with a lid. Stir occasionally so the rhubarb cooks evenly and the sugar doesn’t burn. Barbecue for about 5 minutes or until the rhubarb is broken down but some softened whole pieces remain.
• Remove from the heat and taste. If it is still quite sharp simply add a tsp more caster sugar until there is a good balance between sweet and sharp.
• The star anise will continue to infuse the compote so remove straight away for a delicate flavour, or leave in for an extra 5-10 minutes for a slightly more intense flavour.
• Allow the compote to cool slightly before serving, or make ahead and serve at room temperature.