Rhubarb and Ginger Sauce

• 2 lb/900 g rhubarb cut in chunks about 1 inch/2.5

Put the chunks of rhubarb into a saucepan, together with the sugar and ginger, and put a lid on. Put the pan on a gentle to moderate heat. As it heats, the juice will seep from the rhubarb, and this makes for a much better end result than starting the rhubarb off with water. As the juice flows, turn up the heat a bit, and cook until the rhubarb is starting to fall apart – about 30 minutes. Remo