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We used jewel-like redcurrants in this recipe but you can swap them for blueberries, raspberries, blackcurrants, diced nectarines, rhubarb compote*, you name it.
Rhubarb compote Slice your rhubarb into small chunks. Pop into a saucepan. Dust with sugar. Splash in enough water to just cover. Boil till tender. Drain liquid (but keep it – it's lovely as a cordial). Swirl 125g compote through muffin batter. Have the rest with ice cream.