Makes about 2 cups

1 pound rhubarb, leaves removed and ends trimmed, cut into 1-inch pieces
3/4 cup granulated sugar or coconut sugar
1 1-inch piece of gingerroot, peeled and finely grated
Grated zest of 1 lemon
2 tbsp freshly squeezed lemon juice
1/2 cup shelled unsalted pistachio nuts, coarsely chopped

In a large saucepan, stir together the rhubarb, sugar, ginger, lemon zest and lemon juice. Bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer, stirring occasionally, until the rhubarb is soft and beginning to break down, 5 to 7 minutes. Remove the pan from the heat and stir in the pistachios. Let cool and store, covered, in the fridge. Use as a topping for yogurt, ice cream and cakes, including the Honey Lemon Polenta Cake on page 28.