Stem ginger in syrup

I always have a jar of this ingredient handy – it's lovely in cakes, it does wonders for rhubarb, and can be used chopped as a garnish and sprinkled with its syrup over ice-cream. It keeps for ages, so it doesn't matter if you're not using it often. My favourite ginger cake is made with this.

Related recipes to look at:

Preserved Ginger Cake with Lemon Icing
Ginger Ice Cream
Rhubarb Yoghurt Fool