With rhubarb at the forefront of my mind this week (a glut was residing in the fridge), I had an idea it would complement ginger (also in abundance in the chiller draw) well. This evening I put the theory to the test creating a simple rhubarb and ginger compote to accompany some pan fried sea bass fillets.


200g chopped rhubarb
20g grated fresh ginger
20g agave
2 tbsp water
Seeds from 6 cardamon pods, crushed


Combine all the ingredients in a pan and bring to a gentle simmer. Cook for 20 minutes or so stirring occasionally until the fruit has softened into a smooth sauce.