Cut 400g rhubarb into 3 cm chunks and tip into an ovenproof dish. Sprinkle over a couple Tbs caster sugar
and bake in a 170°C oven for 30 minutes, until soft. Let cool and tip into a food processor, then blitz
to a smooth purée. Whisk 300 ml double cream until stiff, then fold in the rhubarb purée. Taste for sweetness,
adding some icing sugar if necessary, then spoon into glass bowls and chill until set.
Garnish with chopped stem ginger (the sort sold in syrup!).