Rhubarb Compote

• 250 g sugar
• 500 g water
• 100 g

This makes more than you will need but it will keep in the fridge for a few days.

Bring the sugar, water and grenadine to a boil and reduce to a gentle simmer.

Add the rhubarb and poach until it is just soft but still has a slight bite, about 2 to 3 minutes. With a slotted spoon, remove the rhubarb from the liquid and allow to cool.

Thicken 100g of the reserved poaching