125g/4½oz whole shelled pecan nuts
5 tbsp runny honey
500g/1lb 2oz rhubarb, trimmed and cut into 2.5cm/1in pieces
125g/4½oz raspberries, rinsed
Heat a dry frying pan, add the pecans and toss over a medium heat until the edges start to toast and turn golden. Keep an eye on them to prevent burning. Once toasted, pour in 2 tbsp of the runny honey and coat the nuts evenly by tilting the pan. Tip the honey-coated nuts on to a plate and set aside to cool.
Rinse the chopped rhubarb in a colander under the tap. Without shaking off the excess water, tip the fruit into a large saucepan. Put a lid on the pan and cook over a gentle heat for 10 minutes, giving the rhubarb an occasional stir to prevent it sticking. Add the remaining 3 tbsp of runny honey and give the mixture a stir. Finally, add the raspberries, turn off the heat and let the mixture sit with the lid on for a further couple of minutes. Allow to cool.
Roughly chop up the cold, crunchy pecans and scatter over the compote before serving.