Prep Time: 10 minutes | Cook Time: 15 minutes
- 6 cups rhubarb, cut into rough 1/2 to 1 inch pieces (The redder the stems, the sweeter they'll be)
- 1 cup sugar
- 2 tbs lemon juice, freshly squeezed
- 6 inches ginger, divided
Cut the ginger in half, set one half aside. Peel the remaining half, and either slice into large medallions (if you want to fish the pieces out), or mince.
In a large saucepan off the heat, toss the rhubarb, ginger, sugar, and lemon juice. Let sit about 10 minutes, or until it has released juices.
Stirring occasionally, bring to a boil over medium-high heat. Reduce heat to lower it to a simmer and cook to let it partially break down, about 5 to 7 minutes. Stir occasionally. Remove from heat when done.
Slice remaining ginger into quarter or half inch chunks, then squeeze in a citrus juicer to release liquid. You should end up with about 1 tbs. Discard solids, then stir juice into the mixture.
Let cool completely, then enjoy with a spoon, on top of ice cream or yogurt, or baked into crumbles.