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You are very welcome indeed. Hope it is a success.

Paul xx

Lovely - thank you

Hi Kate, If you want to buy one then buy the best you can afford and make sure it is in fruit juice or light syrup and drain it well in a sieve for 20 minutes before you use it.
Also you will need a few tins as they are usually very mean on the fruit content especially once drained.
If the colour of the rhubarb is alittle dull or green then add a few raspberries to the compot. Frozen are great for compot.

love

Paul xxx

That sounds delicious - being lazy though can you recommend a good bought rubarb compote....

Hi Kate, I am a huge supporter of sing seasonal produce so why not try a rich compot of Rhubarb and ginger, or Pears poached in wine or brandy syrup and vanilla.
With both if you fold the cold chopped pears or cold rhubarb compot ( keep the red skin on and you will get the most glorious pink compot, also a splash of vodka helps keep the colour) in to sweetened whipped double cream.
For the top if you lavishly spread more whipped cream or sweetened mascarpone over the surface with big waves creating a textured finish. Spoon more compote or pear over and around with syrup drizzled down the sides so it soaks in and makes the cake really moist.
And finally a grating of lemon zest and some fresh small mint, basil or thyme leaves to finish.
Its a super dooper para trooper dessert cake.

Let me know if this is the type of thing you were thinking of?

love

Paul xxxx