Rhubarb, fig and ginger compote

Ingredients

• 300 g rhubarb, or substitute with strawberries plus the juice of 1 lemon, diced
• 6 fresh or dried figs, diced (dates work as a substitute)
• 4 medium pears, peeled and diced
• 1 Tbsp cardamom seeds
• 1 thumb-sized piece of ginger, peeled and finely chopped
• 4 Tbsp water (cinnamon tea works instead of water)
• Cinnamon stick (optional)

Steps

1. Dice everything and place in a medium pot with the water.
2. Bring to a boil, then reduce the heat and cook for 30 minutes over medium-low.
3. Cook longer if still too liquid; it should be pulpy.
4. Remove from heat and jar.
5. Keeps for 1 week refrigerated.