Spring Compote Recipe:

  1. Make the sugar syrup in a shallow, wide saucepan.
  2. Add the ginger and cook gently for 2-3 minutes.
  3. Add just enough rhubarb to make a single layer.
  4. Cook gently for 5-6 minutes until just tender, turning the pieces frequently.
  5. Transfer to a serving dish.
  6. Continue until all the rhubarb is cooked.
  7. Boil the syrup until it’s reduced and slightly thickened, then pour it over the rhubarb.
  8. Serve the compote hot or cold.

Ingredients Required:

  • Basic sugar syrup
  • 40 g (1 1/2 oz) fresh ginger. finely shredded.
  • 1.4 kg (3 lb) rhubarb, cut into 5 cm (2 inch) pieces