1 pack rhubarb (about 6-8 small stalks)
4 tbsp soft brown sugar
½ tsp ground ginger
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!