Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and stem ginger the jam sugar, lemon zest and juice, and chopped stem ginger.
Finely grate the peeled ginger directly over the rhubarb. Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along. Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil.
30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again. Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger. Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.