Make the crumble. Preheat the oven to 180 degrees c / fan 160 degrees c and line a baking tray with baking paper. Place the flour and butter into a mixing bowl. Using your fingers rub together to create a breadcrumb consistency. Stir in the brown and white sugars. Add the grated ginger and mix well. Spread the crumble mixture over a baking tray and cook for 12-15 minutes until golden. Set aside to cool. For the rhubarb. In a pan dissolve the sugar in the boiling water.

Add the rhubarb and simmer gently for 15 minutes (it needs to be soft but remain in shape). Remove from the heat, strain the rhubarb through a sieve retaining the cooking juices. Place the rhubarb in a bowl with the ginger root and leave to infuse. Return the rhubarb juice to the pan and boil to reduce it to a syrupy consistency. Make the ginger cream. Whisk the cream until it forms soft peaks. Fold in the ginger wine.

For the crystallized ginger. Dissolve the sugar in the boiling water. Pour in the ginger wine, and boil gently until reduced by about a half. Add the ginger matchsticks to the syrup stir and boil for a couple of moments then remove from the heat to cool until the sugar crystallizes around the ginger. Remove the crystallized ginger from the syrup and set to one side.

To assemble. Remove the ginger from the rhubarb and divide equally between the sundae glasses. Next spoon over a thick layer of ginger cream. Drizzle the rhubarb syrup over the cream. Top with a layer of the crumble and finish with a few strands of crystallized ginger.