Wash the rhubarb and slice into pieces ?inch thick.
2
If the stalks are wide, cut them in halves or thirds lengthwise, first.
3
Finely chop the grated ginger with the garlic and chile.
4
Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes.
