Poached rhubarb and plums

I have been eating a little of this with my muesli and yoghurt in the morning, or for dessert topped with chopped roast almonds, toasted coconut and vanilla ice cream.You could even wrap it up in some pastry for a gorgeous sweet little pie. You could use pears or apples in this but I like the plums and rhubarb because of their tartness.

You will need;

1 bunch rhubarb - discard leaves and cut into little batons about 8cm long.
6 plums quartered (stones removed)
2 cups water
2 cups sugar
1 cinnamon quill
3 star anise
6 cardamon pods
1 tsp vanilla extract

Place water,sugar, cinnamon, star anise and cardamon into a saucepan and heat on medium heat until it starts to boil.

Place plums into boiling liquid and allow to cook for around five minutes.

Place rhubarb in with the plums and allow to cook for 2-3 minutes and then poke with a fork or knife to check. I like mine medium - still with a little bit of bite but not crunchy - but you may prefer yours to be softer or firmer. If you prefer your fruit to have a little crunch to it be sure to keep an eye on it once the rhubarb has gone in - keep testing with a fork until it's done to your liking. If you like your fruit softer and mushy leave it to cook for longer but be aware the rhubarb can turn to mush very quickly!

When your fruit is cooked to your liking remove from the pan with a slotted spoon into an airtight container. Be sure to avoid picking up any of the whole spices they should be discarded. Pour a little of the syrup over your fruit. Lastly stir through the vanilla extract. Can be kept in the fridge for up to one week - if it lasts that long!