Rhubarb And Ginger Compote
|Fresh rhubarb||2 Pound, trimmed, washed and chopped|
|Finely grated orange rind||1 Tablespoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Preserved ginger||1 Tablespoon, finely chopped|
In a large, heavy based saucepan, dissolve the sugar in the water over low heat, stirring frequently.
When the sugar has dissolved, increase the heat to moderately high and bring the syrup to the boil, without stirring.
Add the rhubarb, gin, orange rind, nutmeg and ground ginger to the pan and reduce the heat to low.
Simmer the mixture for 25 minutes or until the rhubarb is tender.
Using a slotted spoon, transfer the rhubarb to a serving dish.
Increase the heat to high and bring the cooking liquid to the boil.
Boil for 10 to 12 minutes or until the liquid has reduced by about one third.
Remove the pan from the heat and pour the syrup over the rhubarb.
Sprinkle the chopped ginger over the top and put the dish in the refrigerator to chill for at least 30 minutes.
Remove the dish from the refrigerator and serve immediately.