Rhubarb Compote with Orange and Ginger Wine

For the rhubarb compote with orange and ginger wine, use large preserving jars, as this makes it easier to fill with the rhubarb pieces and the jars are heat resistant. Preheat the oven to 150°C (gas mark 2).

Put the sugar and 600ml water in a saucepan and heat gently until the sugar has dissolved. If you are using bright pink rhubarb, 300g of sugar will also do as it is not as acidic. Increase the heat and boil the sugar water for 1 minute.

Heat the jars in the oven for 5 minutes. Add the orange juice to the sugar syrup and simmer for 10 minutes. Then add the wine and turn off the heat.

Place the rhubarb pieces close together in the glasses and fill with the hot syrup to the top of the glass. Place the lids on the jars, but do not seal them airtight yet.

Line a large baking dish with a dish towel, place the jars well apart, and fill the dish 2 inches high with boiling water. Place the dish in the oven for 25-30 minutes, until the rhubarb is soft but not yet broken down.

Remove the jars from the oven and immediately seal airtight.

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