Rhubarb and orange compote with maple pecan, chocolate and cinnamon crisp

Ingredients - makes 1 kg jar (compote) and 300g jar (crisp)

Rhubarb and Orange Compote 

1kg rhubarb-washed, trimmed and cut into small pieces 

200g caster sugar-more or less depending on tartness of rhubarb 

50ml fresh orange juice-with or without bits 

Maple Pecan Crisp 

300g Scottish oats 

100g crushed pecans 

1 tsp ground cinnamon 

150ml maple syrup 

2 tbsp chocolate sauce-I used Santo Domingo chocolate sauce from Waitrose  

1 tbsp olive oil 

Method 

Place the rhubarb, sugar and orange juice in a saucepan and bring to a bubble. Stir well continuously and allow all the juice to be absorbed and for the rhubarb to turn to a compote consistency. Place in a jar and allow to cool. Now let’s make the crisp. 

 Preheat your oven to gas mark 2/150c. Place the oats, pecans, cinnamon, maple syrup, chocolate sauce and olive oil in a mixing bowl and mix well. Spread out on a baking tray lined with greaseproof paper. Bake for 30-40 minutes mixing it around 1-2 times through the cooking process. Leave to cool and crisp up and then place in a glass jar. Serve both the compote and crisp with some yummy yoghurt or even ice cream and enjoy.