RHUBARB SAUCE

I love this sauce served warm over vanilla ice cream or generously spooned over Greek yoghurt with a few toasted honey oats for a little crunch.

Makes about 500ml

About 4 cups finely chopped fresh rhubarb
½  cup orange juice, preferably fresh-squeezed
½  cup sugar
2 cm  piece vanilla bean, split lengthwise, vanilla paste or ¼ tsp vanilla extract
Few grates fresh  nutmeg

Method

Scrub rhubarb, trim ends, and cut lengthwise down center. Cut rhubarb into ½ slices.

Combine rhubarb, orange juice, sugar, vanilla, nutmeg in large, heavy-bottomed, non-reactive saucepan and place over medium-high heat. Stir, cover and bring to simmer, which will just take a few minutes. Remove lid, stir well and reduce heat to medium. Cover and cook 5 minutes. Remove lid and stir.

Cover and let stand, sauce will continue to cook a little as it stands. The sauce should be about the consistency of thick soup. If you want it thicker, cook a few minutes more with lid off. Serve warm or at cool room temperature; it can be easily reheated.