Preheat the oven to 160c and grease six wells ofa deep muffin tin with vegan butter.

In a small bowl, mix together the psyllium husk powder and the water and set aside to thicken. In a measuring jug, mix together the vegan milk and vinegar. Leave to thicken.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the vegan butter, sugar and vanilla bean paste on medium speed until smooth and fluffy. Add the thickened psyllium husk and beat well to combine.

In a small bowl sieve together the flour, ginger, baking powder and bicarbonate of soda. Mix together then add half of the flour mixture to the stand mixer. Beat to combine then add half of the milk mixture. Repeat the process until the flour mixture and milk mixture are fully incorporated. Do not over-beat the mixture.

Divide the batter between the 6 wells in the baking tin and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely.

With the oven still at 160c, place the rhubarb, sugar, vanilla, orange zest and orange juice into a roasting tin. Cover with tin foil and roast for 25 minutes or until the rhubarb is soft but holds its shape.

Once the rhubarb is cooked, very carefully drain off the syrup into a small saucepan. Place over medium heat and bring to a simmer. Simmer for around 5 minutes or until the syrup has reduced nicely.

Serve a cooled cake, topped with a few spoons of roasted rhubarb and a scoop of your favourite vegan ice cream or custard.