I couldn’t resist buying a bunch of rhubarb recently – it looked so wonderfully bright and fresh. I decided to combine it with blackberries in a baked compote. After washing and trimming the rhubarb, I cut it into short lengths. These went into an oven-proof dish with a cup of blackberries, ¾ cup of caster sugar and the grated rind and juice of one orange. After tossing this mixture to combine, I drizzled on 2 tablespoons of melted butter then baked it in a moderate oven for 45 minutes. It was delicious with home-made yoghurt.
michelle picker cooks 
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