Stewed rhubarb

Trim the rhubarb and rinse it in cold water – the liquid that clings to the stems is all you should need to cook it perfectly. Cut into 10cm lengths and put in a pan. Sprinkle with the sugar.

Cover and cook over a low heat for about 10 minutes, or until the rhubarb is tender but not breaking apart. Test by inserting a sharp knife into one of the pieces – it should slide in easily. Don’t be tempted to stir or prod the rhubarb as it cooks or it will quickly turn to mush, just give the pan a shake now and then.

Remove from the heat and use a slotted spoon to carefully transfer the rhubarb to a small serving dish. Return the pan to the heat and stir in the honey and orange juice. Bring to the boil and cook for 4-5 minutes or until syrupy. Pour over the rhubarb and eat or cool and chill until you need it.