Wash and cut the rhubarb at both ends and discard the inedible leaves (these are toxic). Weigh your rhubarb in order to calculate how much sugar to use: the ratio is a quarter of sugar to fruit.
Cut into chunks about 3cm and place in a bowl with the sugar. Leave to stand for 2-3 hours (or overnight).
Sieve off the rhubarb juices into a saucepan. Add the hibiscus/red fruit tea and bring to the boil. Reduce the liquid slightly for no more than 10 minutes. Remove the tea then add the rhubarb.
Bring to the boil, then simmer over a gentle heat for about 15 minutes until the fruit is soft and collapses into a purée. Remove from the heat and leave to cool. Refrigerate until needed.
How to Keep: Refrigerate and keep in the fridge in sealed jam jars for up to 10 days. Compote also freezes so well - perfect for a dose of summer fruit in the winter months.How to Use: Delicious served on top of homemade breakfast granola for a healthy vegan breakfast or spooned over vanilla ice cream for dessert. Berry Compote: This recipe is also perfect made with soft summer berries. Again, the ratio is a quarter of sugar to fruit.Spicy Compote: Don't want the hibiscus/red fruit tea? Add candied ginger to make a slightly spicy compote - the combination is fabulous.