Rhubarb & Ginger Compote

By
LFHW
30 - 45 mins
Beginner
Servings
6

From Sunday crumble to breakfast compote - make the most of rhubarb!

Ingredients
1 pack rhubarb (about 6-8 small stalks)
100ml water
4 tbsp soft brown sugar
½ tsp ground ginger
Instructions
Chop the rhubarb into roughly cm-sized chunks.
Place in a pan along with the water, sugar and ground ginger and bring to a boil.
Turn the heat down and simmer gently for around 20 mins, stirring occasionally. The compote should still have some chunks in it.
Serve warm with ice cream, or keep in the fridge and spoon over porridge, yoghurt, granola - or anything else you like!