Here's a picture of the compote. I realise the colours aren't quite done justice, but please don't let that put you off.

Here's a couple of pics of the Victoria sponge. I used a mixture of whipped double and clotted cream in the filling alongside the compote. In hindsight I would have made the compote a bit tarter for using in the sponge as I like a bit of the sweetness cut through - it means you can eat more without feeling sick.

Rhubarb Rhubarb

So rhubarb has been the only successful vegetable in the garden this year thus far, and that's because it took it upon itself to come up again this spring, and keep coming up after I picked it. Any vegetables waiting for me to cultivate them have had a long wait. 
Anyway, I've had quite a few successful batches of rhubarb and ginger ice cream over the summer, even impressed a friend. The final crop of rhubarb sat in the ground for far too long, and I only picked it last week. The snails had had their fill and it took a machete like blow to cut through it, but after a night in the Rayburn simmering oven, an afternoon in the roasting oven and a good whizz in the blender, the most delicious compote was born.

Rhubarb and Ginger Ice Cream
500g Rhubarb stems, washed and cubed
250g Sugar
Heaped tsp ground ginger
150-200ml double cream

Simmer the rhubarb, sugar and ginger together until soft and pulpy, stirring occasionally.
Leave to cool.
Mix in the double cream and set your ice cream maker a-whirring. Empty into the ice cream maker and churn until nearly frozen. Transfer to your designated tupperware and either freeze for a further hour, or eat in semi freddo state. Enjoy!

Old Rhubarb Compote
Wash, chop and weigh your end of season rhubarb stems, then transfer to a heavy based casserole type dish with a lid. Add half your rhubarb weight in lovely brown sugar (ideally Barbados, otherwise Demerara).
Stir briefly, put the lid on and transfer to your Rayburn simmering oven overnight.
Transfer to the roasting oven the next day, but don't raise the oven temperature from the 'idling' setting. Sometime that afternoon/evening take the rhubarb out of the oven and whizz it with a hand held blender. Watch it transform from insipid lumpy murk to a rich fruity compote before your eyes. If it's still a bit fibrous you could sieve it at this stage.
You can eat this on its own with a spoon, with plain yogurt, vanilla ice cream or as a jam substitute. I'm going to use some as an alternative Victoria sponge filling with some whipped cream.