Rhubarb and Ginger

• 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.