Ingredients for 8 servings:
1 pound fresh rhubarb
1 1/4 cups sugar, divided
3 large eggs
1/4 cup unbleached flour
1 teaspoon powdered ginger
1/4 teaspoon sea salt
3/4 cup whipping cream
1 cup milk
Garnish: 1/2 cup creme fraiche or yogurt
Preheat the oven to 350 degrees. Generously butter a large flat baking dish. Sprinkle 2 tablespoons sugar over the bottom. Reserve.
Rinse the rhubarb, trim off the dried portion on both ends of the stalks and cut into bite-sized pieces. Place pieces in a mixing bowl and add 1/4 cup sugar. Toss the rhubarb with the sugar and let it mascerate for 1 hour.
Beat the 3 eggs together in a mixing bowl with the remaining sugar. Stir in the flour, sugar and salt. Pour in the cream and milk.
Strain the rhubarb pieces and lay them in the prepared baking dish. Ladle on the custard, and bake for 40 minutes, or until the custard is set. Serve warm or chilled with a drizzle of creme fraiche or yogurt.