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Prepare a boiling water bath canner and four half pint jars.
Trim rhubarb stalks and cut them into inch-sized segments. Place them in a pot and add the honey, grated ginger, and ginger juice.
Let the rhubarb sit for 5-10 minutes, until the honey mingles with the ginger juice and starts to dissolve.
Place the pot on the stove and bring the rhubarb to a boil. Cook at a fast bubble, stirring regularly, until the rhubarb breaks down and the whole mess has thickened to your liking.
Remove jam/compote from heat and funnel it into the prepared jars, leaving about ½ inch head space. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and let them cool. Sealed jars are shelf stable for a good long while. Any unsealed jars should be refrigerated and eaten within a couple of weeks.