Heat your oven 375°F / 190°C / Gas mark 5. Rinse the rhubarb and wipe clean. Trim the ends and peel down the back of the stem then into three-centimetre pieces.

Place the rhubarb in a shallow dish and sprinkle over the sugar. Finely grate over the ginger. Cover with foil.

Place in the oven and bake for fifteen minutes. Carefully take out of the oven and remove the foil.

Stir with a wooden spoon. Turn the oven down to 350°F / 180°C / Gas mark 4 and return the Rhubarb for another five to ten minutes.

Test with a small sharp knife; the rhubarb should feel tender, still have kept its shape, and the sugar dissolved into a light syrup.