Step 1: Preheat fan-forced oven to 160°C.

Step 2: Wash and trim the rhubarb and cut it into 4 cm lengths.

Step 3: Place on a baking sheet lined with baking paper and sprinkle over the brown sugar and orange zest. Place the rhubarb in a preheated oven and cook until tender (about thirty minutes). Take out of the oven and leave to cool to room temperature.

Step 4: To make the custard, place egg yolks and caster sugar in a medium-size bowl and whisk together.

Step 5: Heat the cream and finely grated ginger in a small saucepan over medium heat until it just comes to a simmer. Immediately add the cream mixture to the egg mixture, whisking continuously. Strain into a clean bowl.

Step 6: Divide the cooled rhubarb between two ovenproof ramekins, and divide the custard mix between the ramekins.

Step 7: Carefully place the ramekins into a roasting pan and add enough hot water to reach halfway up the sides of the ramekins. Loosely cover the pan with foil and bake in the oven for thirty minutes, or until there is only a slight ‘wobble’ left in the custards.

Step 8: Remove the ramekins from the roasting pan to cool. Place in fridge for at least four hours.

Step 9: To serve sprinkle with the remaining sugar and caramelise each ramekin with a blow torch, or under a hot grill until sugar is melted and golden brown.