Trim and discard the ends of the rhubarb then wash the stems.

Cut the rhubarb into bite-sized chunks: try to make them roughly the same size so they cook evenly.

Put them in a saucepan, preferably large enough to hold the rhubarb in a single layer.

Finely grate the zest from the orange.

Cut the orange in half and squeeze out the juice.

Add the zest and juice to the saucepan with the rhubarb along with 40g of the sugar.

Bring the saucepan to the boil, then turn down to a medium simmer.

Taste and add more sugar if you want a sweeter compote.

With the lid off, cook until the rhubarb is tender but not falling apart, stirring often.

This should take 12-18 minutes.

If not serving straight away, transfer the compote to a clean jar and leave to cool.

When cold put on a lid, store in the fridge and use within 3-4 days.