This is a very simple and delicious recipe for rhubarb compote. Sliced rhubarb, crystallised ginger, orange juice and sugar are left to marinate overnight. Use on ice cream, sponge cakes or as a runny jam!
Cover with a tight-fitting lid and store in the fridge. It should keep for 2 - 3 weeks.
Waaaaaay too much sugar, I ignored my instincts and added 400g sugar to 1.5 kg rhubarb and it was still far too sweet. It looked like too much - this is almost jam. - 03 Jun 2015