Place the rhubarb in a saucepan with the water and sugar, add the
cinnamon sticks and ginger and bring to the boil. Reduce the heat and
simmer gently for about 20 minutes, or until the rhubarb is tender.

Strain the rhubarb and set aside. Boil the cooking liquid to reduce
until very syrupy. Add the orange zest and juice. Pour over the
rhubarb and chill well before serving.

Serve with thick Greek yoghurt and a shortbread biscuit.