400 g (13 oz) rhubarb, trimmed and cut into 12 cm (5 inch) lengths
4 x 2.5 cm (1 inch) thick slices of fruit bread or panettone
vanilla ice cream, to serve
Place the butter, sugar, ginger and orange rind and juice in a frying pan large enough to hold the rhubarb in a single layer and cook over a low heat until the sugar has dissolved. Add the rhubarb and simmer gently for 5 minutes, then turn over and cook for a further 2–3 minutes until tender.
Meanwhile, lightly toast the bread. Arrange 3–4 strips of rhubarb on top of each, then drizzle over the syrup. Serve immediately with scoops of vanilla ice cream.