I've been experimenting with rhubarb, looking at nice ways to cook it in the oven without stewing it first (so it keeps its shape). Here's a rather nice one: rhubarb in the hole.
These amounts serve 2. Should work fine if you double the amounts - you just need a roasting tin big enough to sit all the rhubarb in with plenty of space.
In a mixing jug, beat the egg then add the milk and beat again. Add the salt and 3 tsp sugar and beat again, then gradually whisk in the flour to make a medium-thick batter. (This is normal Yorkshire pudding batter but slightly sweetened.)
If you can, leave the batter to sit for about 30 mins, then whisk again.
Put the oven on at 200 C. Grease the roasting tin / Yorkshire-pudding tin and put it in the oven to preheat.
Rinse the rhubarb and cut it into 8cm (3in) pieces. On a chopping board or in a bowl, mix the rhubarb pieces with the ginger preserve to get them nice and evenly coated. Sprinkle the other 3 tsp sugar onto them.
Assembling the pudding can be a bit tricky - mainly because you want to work fast, so the tin stays hot. Get it out of the oven, then wobble it around to make sure the grease is evenly spread just before you pour in the batter. Then place the rhubarb pieces in (probably best to do it one-by-one) so they're evenly spread but they're all a good couple of centimetres away from the edge.
Immediately put this all back in the oven and bake for 20-25 minutes. The batter should rise and get a nice golden-brown crust.
You can serve it on its own, or with a small amount of ice cream maybe.
(I had expected it to be a bit dry on its own, but actually the fruit keeps it moist so the ice cream isn't compulsory.)