Breakfast Rhubarb with Ginger

• 7 medium stems of fresh pink rhubarb
• a thumb-sized piece of fresh root ginger
• 4 tablespoons runny honey

Trim the rhubarb and rinse it in cold water - the little beads of water that cling on and the orange juice are all you need to poach the stems perfectly. Cut each rhubarb stem into 6 lengths and put in a saucepan. Peel and finely slice the ginger (if cut too large it is not pleasant to eat and will end up in the bin). Add the ginger to the rhubarb. Drizzle with the honey and pour over the orang