1 stem rhubarb, chopped
2 tbsp red wine vinegar
50 g (2 oz) caster sugar
150 g (5 1/4 oz) water
Greek-style yoghurt or mascarpone, to serve
1. Place the rhubarb in a bowl with two tablespoons water and cook in the microwave for 3 - 4 minutes to soften.
2. In a pan, heat the red wine vinegar with the caster sugar and water. Bring to the boil and stir in the rhubarb. Serve with Greek yoghurt or a scoop of mascarpone cheese.