Combine the rhubarb, sugar, lemon juice and ground ginger in a large saucepan. Cover and cook over a medium heat, stirring occasionally, until the rhubarb is soft; usually 5-7 minutes. Remove from the heat and set to one side.
Start by making the pancake batter; sift the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.
Add tablespoons of the melted butter to a large frying pan and heat over a medium heat. Fry the pancake batter making sure you tilt the pan to coat the surface as soon as you have added the batter. Flip and cook the other side of the pancake once one side is set. Continue cooking them in this way until you have used up all the batter; keep the cooked pancakes on a plate lined with tin foil that is large enough to be wrapped up around the pancakes and cover them loosely.
Once you have used up all the batter, lay the pancakes on a flat surface. Spoon a little of the rhubarb filling in a line down one side of the pancake then roll up carefully into cigar shapes. Arrange in stacked pyramids on a serving plate. Sprinkle with caster sugar before serving.
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