This cobbler is the ultimate home-bake to serve up for the family, making a hero out of sweetly-earthy rhubarb.
Preheat the oven to gas 4, 180ºC, fan 160ºC. Put the rhubarb and 3 tbsp of the sugar in a medium pan with 4 tbsp water. Peel the ginger then finely chop half and add to the pan.
Bring to the boil then simmer for 3-4 minutes until the rhubarb is almost tender. Mix the cornflour with 1 tbsp cold water and add to the rhubarb. Cook for a minute until the liquid is thickened, then pour both the fruit and the liquid into a 1 litre (1 3/4pt) baking dish.
Mix the remaining sugar with the flour, a pinch of salt and the baking powder, then rub in the butter until the mixture starts to look like breadcrumbs. Grate the remaining ginger and add to the flour. Stir in the milk to make a soft dough. Spoon in dollops over the surface of the fruit.
Bake for 20 minutes, or until the dough has become nicely golden brown on top. Serve piping hot.