2.5 cups all purpose flour
1 tbsp of baking powder
0.5 tsp of salt (I use a fine sea salt)
8 tbsp of cold unsalted butter
1/4 cup of sugar, mixed together with 1 tsp of high quality vanilla extract
3 tbsp sugar to mix with rhubarb
1 cup heavy cream
2 cups chopped rhubarb, chopped into 1/4" pieces or smaller if you'd like. If you are shy about the tartness of rhubarb, scale this back to 1.25 cups instead of 2.
2 tbsp chopped crystallized ginger (chewy pieces of ginger with a sugary exterior.) Chop them into small pieces- smaller the better.
Start by preheating oven to 425 degrees F. Then begin mixing 3 tbsp sugar with rhubarb pieces. Toss to evenly coat, then set aside.
Then mix together flour, baking powder and salt in a large bowl. Once thoroughly mixed, cut butter into small pieces and dump into bowl. Using a pastry cutter, cut butter into flour mixture until it gets coarse.
Add vanilla sugar mixture, stir in well. Then add rhubarb and ginger pieces. It may seem a little a$$ backwards to do this now but it works best. Ensure it is mixed up well then make a well in the centre of bowl and add cream. Fold in dry mixture to cream, gradually forming a ball. I like using a fork to do this but if you prefer, this could all be done in a food processor using pulse mode until dough loosely forms.
Pour dough mixture onto floured surface and with your hands, make a round disc shape. Don't knead the dough or over work it. Once you have a disc shape, dough will be about 1/2" thick or so. Cut into wedges, you should be able to get 8 pieces. Dust pieces on top with sugar if you would like.
Put pieces on ungreased baking sheet and bake 18-20 mins until tops are browned.