I wanted to make something with rhubarb and ginger, and I was feeling inspired by the DB tian last month. I still had some of the pastry discs leftover (they keep really well), so I decided to make something a bit similar.
I stewed a little rhubarb, and then stacked this with plain ice cream (not vanilla, plain. It's amazing.) stem ginger and one of the pate sablee discs.