6 green apples
3-4 stalks rhubarb
Zest and juice of 1 orange
1 tsp vanilla extract
¾ cup raspberries (optional)
Maple syrup to taste
Put the zest and juice of the orange into a large saucepan. Add the vanilla.
Peel and roughly chop the apples and add to the saucepan, stirring to coat in the juice as you go. Trim the rhubarb and cut into 1cm pieces. Add to the pan.
Cover the saucepan and place over a medium-low heat. Gently cook until the apples have softened and the rhubarb gives when pricked with a fork. Add the berries if using then cook for a further minute or two.
Stir the compote then taste for sweetness. Add maple syrup to taste if necessary – you’re aiming for the sweetness of an apple, no more.
Serve warm or cold.