Ingredients
1 stem rhubarb chopped,
2 tablespoons of red wine vinegar,
50g of caster sugar,
150g of water,
Greek-style yoghurt or mascarpone cheese to serve
Method 1
Place the rhubarb in a bowl with two tablespoons of water and cook in the microwave for 3 to 4 minutes to soften
Method 2
Heat the red wine vinegar with the caster sugar and water in a pan. Bring to the boil and stir in the rhubarb. Serve with Greek yoghurt or a scoop of mascarpone
Source: Paul Rankin