- Place the rhubarb in a large bowl, sprinkle with a pinch of salt to bring out its natural juices.
2. **Cooking the Rhubarb:**
- Heat a large pan over medium heat. Add the grated ginger and sauté for 1-2 minutes until fragrant.
- Add the rhubarb pieces along with their juices, lime juice, and sugar.
- Cook on medium-low heat, stirring occasionally, until the rhubarb is soft but still holds its shape (about 15-20 minutes).
3. **Make the Crumble Topping:**
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine the self-rising flour and sugar.
- Cut in the unsalted butter until the mixture resembles fine breadcrumbs.
- Stir in the grated ginger and optional clove sticks for added depth.
4. **Assembling the Dish:**
- Spoon the cooked rhubarb into four small ovenproof ramekins or individual serving dishes.
- Sprinkle a generous amount of crumble topping over each serving, ensuring it’s evenly distributed.
- Bake in the preheated oven for 15-20 minutes until the crumble is golden and slightly crispy.
5. **Serve with Clotted Cream:**
- Remove from the oven and let cool slightly.
- Serve each portion of rhubarb topped with a dollop of clotted cream.
- Garnish with additional lime zest or fresh ginger slices for added visual appeal.
6. **Serving Suggestion:**
- Enjoy this deconstructed dish as a dessert or an elegant afternoon tea treat. The tangy rhubarb, the warmth from the crumble, and the creamy richness of clotted cream create a harmonious balance that’s sure to impress your guests.
#### Tips:
- **Storage:** Store any leftover clotted cream in the refrigerator for up to 2 weeks.
- **Variations:** You can experiment with adding other spices like cardamom or cinnamon to the crumble topping for an added twist.
By following these detailed steps, you’ll be able to create a deconstructed rhubarb crumble ginger and lime clotted cream that’s perfect for any special occasion. Enjoy your culinary creation!