Grease six metal pudding moulds and line the bottoms with parchment paper.
Cook rhubarb, cordial, and 80g sugar for four minutes, then stir in cornflour and cook for one minute.
Remove from heat, add strawberries, and divide the mixture among the moulds.
Preheat the oven to 180°C.
Cream butter and sugar until pale, then whisk in eggs one at a time.
Sift in ground ginger and flour in three stages, mixing thoroughly before stirring in crystallised ginger.
Spoon the batter into moulds and place them in a roasting tray filled halfway with hot water.
Bake for 25–30 minutes until springy and leave to cool on a rack.
Bring vanilla seeds, cream, and milk to a boil in a pan.
Whisk egg yolks and sugar together, then gradually pour in the hot milk mixture while whisking.
Cook over low heat, stirring constantly until thick enough to coat a spoon, then strain into a jug.
Turn the puddings out onto plates and serve with the crème anglaise.