The rhubarb, plum and vanilla compote can be a quick dessert for adults and other children when added to some creamy Greek yogurt or crème fraîche.
Serves: 4 people
Wash the rhubarb and cut off the ends of each stalk, then cut the stalks into pieces about 1cm thick. Put the rhubarb, plum, water and vanilla pod in a pan set over a medium heat. Bring to the boil, then reduce the heat to
a simmer and cook for about 10 minutes, until softened. Remove from the heat and allow to cool. Remove the vanilla pod before blending to a fairly smooth purée. Taste and adjust the sweetness with maple syrup if needed.