Rhubarb and Stem Ginger Parfait with Ruby Orange Syrup

Name: Rhubarb and Stem Ginger Parfait with Ruby Orange Syrup
Cuisine: British
Ingredients: 150 ml double cream; 2 thin slices off a piece of root ginger; Juice of 2 small blood oranges; 125 g granulated sugar; 150 ml water; 3 eggs; Finely grated rind of 1 small blood orange; 200 g soft light brown sugar; 1 heaped tbsp crystallised ginger pieces, chopped small; 750 g rhubarb, washed, trimmed top and bottom and cut into diagonal chunks approximately 4cm in length