Put the rhubarb, ginger, sugar and garlic into a processor and process until the mixture is roughly chopped. Turn into a saucepan and simmer, uncovered, for about 1 hour until thick, stirring now and again. Allow to cool.
Scrub the beetroots and cut the stalks down to just above the bulb. Boil in plenty of water until soft (about 40 - 50 minutes depending on size). Drain, cover, and leave to cool (about 1 i 2 hours). Then skin the beetroot and slice thinly.
Preheat oven to Gas 6, 200°C, fan 180°C.
Toast the crumpets and lightly butter them. Place on a baking tray and divide the sliced beetroot and goat's cheese between them. Place in the oven for about 5 i 7 minutes until the cheese begins to bubble and melt. Garnish with a mint leaf and serve with the marmalade on the side.
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