This is a lovely dish to serve up after dinner, with seasonal tangy rhubarb and sweet rice pudding.
FOR THE COMPOTE
• 3 large oranges, (zest of 1, juice of 3)
• 100g (3½oz) caster sugar
• 600g (1lb 3oz) rhubarb (trimmed weight), cut into 2.5cm (1in) pieces
FOR THE PUDDING
• 500ml (17fl oz) full-fat creamy milk…