Dice the rhubarb into 3 cup portions.

Mince 2 teaspoons of ginger and 2 small hot green peppers (Serrano).

Combine the diced rhubarb, minced ginger, minced Serrano peppers, and scant 1/4 cup of sugar in a saucepan.

Cook over low heat for 5-10 minutes, or until the rhubarb is soft but not falling apart.

Remove the rhubarb from the saucepan using a slotted spoon.

Add the juice of one blood orange to the saucepan.

Let the blood orange juice cook down for another 5 minutes, creating a syrup.

Add the rhubarb back to the saucepan with the blood orange syrup.

Let the rhubarb compote cool completely before serving.

Serve the hot and sour rhubarb compote over fish, chicken, or duck.

Store leftovers in a tightly sealed container in the fridge for up to one week, or freeze for longer storage.