Ginger Cream:
Remove 2 tablespoons of milk from the required amount and let the gelatin swell in it.
Heat the milk with the ginger juice.
Work the egg yolks with the sugar until the mixture becomes frothy.
Gradually pour the boiling milk over the egg yolks, stirring vigorously.
Put the mixture in a saucepan and thicken the cream over low heat, stirring constantly.
The cream is cooked when it coats the spoon.
Add the previously melted gelatin (20 seconds in the microwave) and mix well.
Pour the preparation into individual serving cups and refrigerate for at least 2 hours.
Rhubarb Compote with Cinnamon:
Preheat the oven to 350 F (180 C).
Mix the rhubarb, sugar, and cinnamon in an oven-safe dish and bake for 45 minutes.
Let cool before using.