Preheat oven to 180° C, gas mark 4.

Put the flour in a large bowl.

Cut the butter into cubes and work quickly rubbing it into the flour until it resembles bread crumbs.

Add the cold water and pull it together to form a ball but handle as little as possible.

Roll out on a cold hard surface into a circle just larger than an ANTA pasta dish.

Put the rhubarb into the pasta dish and place a whole piece of ginger in the centre.

Spoon the syrup over the rhubarb.

Loosen the pastry circle and lift it onto the pasta dish to form a lid.

Trim the excess from the edges and roll it again and cut it into strips.

Place round the edge and with the back of a fork, press it down onto the rimm of the dish leaving a space between each impression.

Bake in the oven for 15 minutes until the pastry is golden brown.

Sprinkle the top with caster sugar.

Serve warm with ice cream as a pudding or serve cold upside down as a Tarte Tatin by placing an ANTA serving plate over the dish and quickly flipping it over.

The lucky one finds the whole piece of ginger in their serving!