Gingered rhubarb compote

Serves 4-6

Gingered rhubarb compote (Jason Lowe)

Early season UK forced rhubarb has an affinity with ginger – with added sugar or honey you get an almost sweet and savoury flavour which in a compote like this makes a great accompaniment to ice-creams and sorbets, or simply with a spoonful of mascarpone or cream and a brandy snap biscuit (see overleaf).

300g rhubarb, trimmed and cut into 1-2cm pieces
60g root ginger, peeled and grated
150g caster sugar

To serve

Ice-cream or mascarpone

Melt the sugar in a pan with 150ml water and the ginger, bring to the boil and simmer for a minute, then stir in the rhubarb, simmer for a minute then remove from the heat, cover and leave to cool, stirring every so often. Once cool, transfer to a bowl, cover and refrigerate overnight.

Serve with ice-cream or mascarpone and a brandy snap.