Rhubarb and Raspberry compote
2 average sticks of rhubarb (the big ones!)
2 handfuls fresh or frozen raspberries
Cut the rhubarb into small chunks and put in a non-stick saucepan.
Add water to the saucepan, just enough to cover the rhubarb. Simmer on a medium heat for about 30 minutes until the rhubarb chunks have disintegrated. Add the raspberries at this point.
Add the stevia and sugar and simmer until the rhubarb and raspberries make a think sticky sauce.
Serve hot or cold! Feel free to adjust the sugar and stevia to taste.