Serves 6 | prep 5 mins | total time
- 400g rhubarb, chopped into 5cm lengths
- 200g caster sugar
- 1 vanilla pod, split and scraped, or ½ tsp vanilla extract
- 2 star anise
Make the compote the day before, cool and cover. Serve at room temperature.
- Put the rhubarb, sugar, vanilla, star anise and 1-2 tablespoons water into a large saucepan and cook over a medium heat for about 15 minutes, or until the rhubarb becomes soft. Serve with the paskha, either warm or at room temperature.