Rhubarb and ginger Compote
Ok so you can go and buy stemmed ginger for this but I like to make my own as you can store it in a jar for up to a year and add to different recipes, gorgeous for cakes 🙂
For the stemmed Ginger
325g fresh ginger root
Water to cover the ginger
150 ml (3/4 cup) ginger cooking water
Peel the ginger and cut into 1inch thick slices.
Add the ginger to a pan and cover (by a couple of centimetres) with water. Bring to the boil, cover and simmer for about an hour until nice and tender.
Lift out the tender ginger pieces and set to one side while you make a syrup.
Measure the cooking liquid and add 150ml back to your pan along with the sugar.
Return to a gentle heat and stir to dissolve the sugar – once the sugar has dissolved stop stirring.
Bring to a boil and simmer gently for about 15 to 20 minutes until you have a nice thick syrup.
Add the cooked ginger back to the pan and simmer gently for 20 minutes before transferring ginger and syrup into a sterilised jar and sealing.
Store in a cool, dry place for up to a year.
To make the Rhubarb and Ginger Compote
700g rhubarb, chopped
500g jam sugar
30g stemmed Ginger (or one tbsp grated fresh ginger)
Juice and zest of 1 lemon
Place the chopped rhubarb, sugar, juice of 1 lemon and ginger in a large pan, toss well and leave to marinate for 2 hours. You will see after 2 hours, juices have been released.
Place the pan over medium heat and stir until the sugar is dissolved.
Then reduce the heat to low, and continue to cook for 20 minutes.
Remove from the heat and allow to cool completely.
ladle the jam into sterilised jars.
To sterilise your jars, give them a good wash first then put the jars in a preheated oven at 60C and put the lids in boiling water for about 10 min.
A jam funnel is a great kitchen utensil to use for this recipe!