- Rinse the rhubarb and cut it into small pieces.
- Crush the ginger, cardamom pods, coriander seeds, chilli pepper and peppercorns in a mortar. Remove the outer shell of the cardamom pods.
- Heat the butter in a large, heavy-bottomed saucepan and add the crushed spices.
- Fry briefly, then add the pieces of rhubarb.
- Fry everything thoroughly.
- Add the light brown sugar, soy sauce and lemon juice to the rhubarb and place the cinnamon stick in the pot.
- Simmer for 40 minutes or until the rhubarb has the desired texture.
- Remove the cinnamon stick from the pot and pour the rhubarb into jars.
- This compote is delicious both warm and cold.
