Place the sugar and water in a heavy-based pan. Bring to the boil, continuously stirring until the sugar has dissolved. Turn the heat down and simmer for 5 – 10 minutes until the liquid looks syrupy.
In the meantime chop your rhubarb into 2cm pieces, and peel and grate your ginger.
Once your sugar syrup has reduced and is looking thicker add your rhubarb and ginger and continue to cook for about 5 minutes.
Once cool spoon a thick layer of your rhubarb into an ice cream bowl or sundae glass. Dollop Graham’s Vanilla and tablet ice cream on top. You could add a little crumbled tablet on top for an extra sweet garnish!