Wash the rhubarb and cut it into small sections; put it all into a bowl with the sugar sprinkled on in layers, cover and leave overnight.

Put the contents of the bowl into a pan, with the bruised root ginger tied in muslin.

Bring to the boil, and boil hard for 15 minutes. Add the crystallized ginger, cut into small pieces, and re boil for 5 minutes, or until the rhubarb is clear.

Test for gelling; pot and cover immediately.

From Jenny Williams, Bishops Waltham.