Wash and chop the rhubarb into small pieces, discarding the outer leaves
Add to a pan along with the cinnamon, ground ginger, star anise, vanilla extract, salt and maple syrup.
Add a splash of hot water and simmer on a low heat for 30 minutes (with the lid on) until the rhubarb is soft.
Cool thoroughly before storing in a jar in the fridge for up to one week.
Serve on top of porridge, overnight oats, vegan vanilla ice cream or homemade granola.