Rhubarb Compote with Ginger and Cardamom

1¼ cups granulated sugar
¼ cup finely slivered or grated fresh ginger (from a 3-inch piece)
12 cardamom pods
1 pound rhubarb, cut into ½-inch (or slightly smaller) pieces
French vanilla ice cream
Handful of toasted pine nuts or chopped pistachio (optional)

Preparation

Put sugar, ginger, cardamom and 1 cup water in a nonreactive saucepan or skillet, and bring to a boil over medium-high heat. Turn heat to low and let syrup simmer for 5 minutes. Do not strain.

Add rhubarb and stir to incorporate syrup, then continue to simmer for another 5 minutes or so. Set aside and let cool. (The rhubarb syrup can be made a day or two in advance, and becomes more intense.

Scoop ice cream into a small bowl. Spoon at least 2 tablespoons of rhubarb sauce over the ice cream. Garnish with pine nuts or pistachio, if using.

6 servings, plus extra sauce