750 g (1 1/2 lb) rhubarb, cut into 3.5 cm (1 1/2 inch) lengths
3 tablespoons orange juice or water
1/2 teaspoon ground ginger (optional)
50–100 g (2–3 1/2 oz) caster sugar
2 tablespoons custard powder
600 ml (1 pint) milk
Place the rhubarb in a large pan with the orange juice or water and ground ginger, if using. Reserve 1 tablespoon of the sugar and add as much of the remaining sugar as you like, depending on sweetness desired, to the rhubarb. Heat the pan until the sugar has dissolved, then simmer gently, stirring occasionally, for 6–8 minutes until the rhubarb is tender. Remove from the heat and set aside to cool slightly.
Meanwhile, place the custard powder in a bowl with the reserved sugar, then add 2 tablespoons of the milk and stir until it forms a paste. Heat the remaining milk in a pan until almost boiling then pour into the paste, in a steady stream, stirring constantly to prevent lumps from forming. Return to the pan and bring to boiling point, stirring constantly, until thickened. (Alternatively, heat 600 ml/1 pint ready-made custard according to the packet instructions.)
Spoon the rhubarb into bowls and serve with the custard.