Rhubarb marries very well with both ginger and orange, and this pie recipe brings them all together. It is worth splashing out on stem ginger as it imparts a really good flavour. It is available in jars from the home baking aisle at Tesco.
Preheat oven to 220ºC (200ºC fan assisted) /Gas 7
Combine chopped rhubarb with 100g of the sugar, the juice of the orange and the ginger, plus syrup. Place in a pie dish or other ovenproof dish with a rim. Combine grated rind with remaining sugar and put to one side.
Roll out pastry large enough to cover dish with some to spare, cut off strips to form a border on pie dish rim. Brush the rim with beaten egg white, press strips onto rim, then top whole dish with remaining pastry to form a lid. Trim off excess, knock up and flute edges and make 2-3 slits in top of lid.
Brush top with beaten egg white and sprinkle with the sugar and orange rind mixture, bake for 20 minutes or until pastry risen and golden brown.