Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla creme fraiche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
Meanwhile, stir the vanilla seeds and icing sugar into the creme fraiche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla creme fraiche and a sprinkling of lemon zest.
Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.