Rhubarb and Ginger

Preparation info
    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About


  • 3 sticks rhubarb, cut into 2cm pieces
  • 100 g caster sugar
  • thumb-sized


Add all the ingredients to a heavy-bottomed pan along with 50ml water. Bring to a boil, then simmer for about 5 minutes, until the rhubarb is tender but still holding its shape. Add a little more water if desired to prevent it thickening too much. Allow to cool before refrigerating. The compote will keep for up to one week in the fridge.