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1
Preheat oven to 375F.
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2
and butter a 13 x 9-inch glass baking dish.
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3
Cut enough rhubarb crosswise into 1/4-inch slices to measure 6 cups and arrange in one layer in baking dish.
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4
Bake rhubarb, uncovered, in middle of oven, 1 1/4 hours.
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5
Transfer hot rhubarb to a bowl and stir in sugar until combined well.
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6
Cool filling.
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7
Filling may be made 2 days ahead and chilled, covered.
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8
Bring filling to room temperature before proceeding.
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9
Reduce temperature to 325F.
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10
In a bowl whisk together yolks and granulated sugar.
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11
In a small heavy saucepan heat cream with gingerroot over moderately high heat until it just comes to a simmer.
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12
Add cream mixture to egg mixture in a stream, whisking, and skim off any froth.
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13
Divide filling among six 3/4-cup flameproof ramekins and divide custard over filling.
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14
Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins.
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15
Loosely cover pan with foil and bake custards in middle of oven until just set but still trembling slightly, about 50 minutes.
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16
Remove ramekins from pan and cool custards on a rack.
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17
Chill custards, loosely covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.
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18
Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil custards under a preheated broiler set 2 to 3 inches from heat) until sugar is evenly melted and deep golden.
