- Grate the zest from one of the oranges and juice them both. Peel the ginger and slice.
- Chop the rhubarb roughly and place in a pan with the orange juice and ginger. Bring to the boil then simmer for 1 minute and leave to cool and infuse for at least 2 hours or overnight.
- Pass the mixture through a fine sieve, using a spoon to get as much juice through as possible and discard the remaining solids. Heat this juice with approximately 2 tablespoons of sugar (use less or more according to the sweetness of the fruit and your own taste) and simmer until it thickens slightly and becomes syrupy.
- Slice the strawberries and arrange in bowls. Drizzle over the syrup and serve. The berries and syrup can also be used as a topping for meringues.
Tip: Don't use
too much sugar! The syrup should be fairly tart, to contrast the sweetness
of seasonal berries and will become sweeter as it reduces down.