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1.
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Preheat the oven to 375F.
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Split the vanilla bean in half lengthwise and scrape out the seeds.
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2.
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Grease a 12-inch, high-sided, ovenproof, nonstick frying pan with butter.
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Spoon the golden syrup (and about 1 tablespoon of the syrup from the ginger if you like) into the bottom.
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Stir in the chopped ginger, lemon zest, and vanilla seeds.
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3.
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Cut the rhubarb into 3-inch pieces.
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Take one-third of the slices and cut them into small pieces, then make a circle with them in the center of the pan over the syrup.
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Arrange the rest of the rhubarb slices on the syrup like the petals in a daisy.
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Lay the fruit on the syrup nice side down (think how it will look upside down).
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Sprinkle with the 2 tablespoons of sugar.
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4.
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Mix together the butter, 1/2 cup of sugar, flour, eggs, and milk if you want.
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Spoon the mixture over the fruit and level the top as best you can.
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It doesn't matter if there is some fruit showing through, although do try to get it as evenly distributed as possible.
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It is important to use really juicy fruit.
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5.
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Cook for 40 minutes.
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It goes a lovely color.
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Let sit for 10 minutes before turning out.
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(I have cooked mine 1 or 2 hours in advance and stuck it in the warming oven just before serving.)
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Serve with whatever you like.
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(I use creme fraiche and fromage frais mixed with the zest of an orange.)
