Bracing and bright, these two flavors were made for each other. You want fresh ginger here, not ground.
1-1/2 pounds rhubarb, cut into 1-inch pieces
1 Tbsp. minced fresh ginger
1-1/4 cup granulated sugar
1 cup all-purpose flour
Pinch of salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
Preheat the oven to 350°F (175°C). Butter the inside of a 9-inch pie plate or 8x8-inch baking dish.
Combine the rhubarb, ginger and 1 cup of the sugar in the prepared dish. Set aside.
In a medium bowl, whisk together the flour, salt, and the remaining 1/4 cup of sugar. Cut the butter into the dry ingredients with your fingers (pinching the butter into smaller and smaller pieces) or using a pastry blender until the mixture resembles a coarse meal flecked with pea-sized pieces of butter (you can also do this in a food processor). Scatter the mixture over the rhubarb.
Bake for about 1 hour and 15 minutes, or until the top is golden brown and the rhubarb juices are bubbly. Remove from the oven and let it cool slightly. Serve warm with vanilla ice cream.
Source: Adapted from The Country Cooking of Ireland by Colman Andrews.