Celebrate Summer with the freshest seasonal flavour. This perfectly pretty canape balances fruity flavours with a tingling acidity and bitterness.

Perfect drinking partner: AOC Crémant d’Alsace Rosé made with Pinot Noir grapes

500g of rhubarb
100g of sugar
4 chicory – leaves peeled and washed
150g Colston Basset Stilton Fresh thyme leaves to garnish

Roughly chop rhubarb into even pieces, approximately 2cm in length
Place in a saucepan over a medium heat with the sugar and 50ml of water then cover with a lid
Cook for 15–20 minutes, stirring occasionally, until the rhubarb has completely broken down
Allow to cool
Spread the chicory leaves on a serving plate and at a teaspoonful of compote
Finish with crumbled nuggets of Stilton and a sprinkle of thyme

Extra flavours can easily be added or infused into the compote, such as fresh ginger or spices such as star anise.