Ingredients:

Ginger sponge
2  eggs
60g sugar
1tsb candied ginger finely chopped
30g Melted Butter
60g plain flour

Custard Bavarois
3  egg yolks
300ml full fat milk
½ pod Vanilla pod
65g caster sugar
35g cornflower
100grm double cream
2 leaf bronzed leaf gelatine (softened)

Oven baked Rhubarb
2 sticks Yorkshire rhubarb (thin)
80g caster sugar
Splash grenadine

Rhubarb Glaze
100g  rhubarb puree
50g caster sugar
50ml water
3 leaf bronze leaf gelatine (softened)

Method:

Ginger sponge
Heat oven to 180 degrees
Combine eggs & sugar in a bowl and whisk over heat until sabayon
Fold in melted butter and ginger
Gently fold in the flour
Spread on to a lined baking sheet to about 1cm
Cook for 5- 6 minutes until slightly coloured
Turn out on to baking parchment sprinkled with caster sugar and peel back the paper and leave to cool

Custard:
Combine egg yolks & sugar and whisk until pale
Add cornflour and mix
Add warmed milk infused with vanilla
Place mix in to a saucepan and heat over a low heat until thickens to a custard consistency
Add gelatine and mix thoroughly
Once cool add semi whipped double cream and fold in gently
Leave to one side at room temperature

Rhubarb:
Line and baking sheet with baking parchment
Sprinkle with caster sugar
Place rhubarb cut in to 5cm pieces (approx.)
Sprinkle more sugar on top
Add a splash of grenadine
Cover with cling film and place in a low oven for 5 minutes (test regularly)

Rhubarb glaze:
Mix all the ingredients together
Bring to the boil and pass through a chinois
Add soften gelatine, mix and set to one side

To Assemble:
Use a 5cm circular mould
Cut sponge to fit
Layer rhubarb
Add custard bavarois
Top with rhubarb glaze
Chill for 2-3 hours

I like to serve with Rhubarb Coulis and Clotted Cream