Take 400g fresh rhubarb, cut into 2.5cm slices.
Add 40g caster sugar, 1 bay leaf, juice of one orange and a splash of vanilla essence. Mix.
Bake in preheated oven at 200 degrees in a fan oven for 25 minutes.
Remove from oven, mix to soften the fruit and create a compote.
Adapted from a recipe in Waitrose Kitchen magazine.