Rhubarb is at its best in summer, especially in this sweet dessert.
1 bunch rhubarb (The Fresh Pear Fruit Supply, Stall 20, B Shed)
1 cup caster sugar (Nut Trek, Shop 55-56, Dairy Hall)
½ cup water
custard or baked ricotta, to serve (The Epicurean, Shop 14-16, Dairy Hall)
Wash the rhubarb and trim into 3cm lengths on the diagonal.
Place in a saucepan with the caster sugar and water.
Gently simmer over low heat for 10 minutes until the rhubarb is tender, but still holds its shape.
Cool, then serve with the custard or baked ricotta.