Instructions: Make the compote: In a medium saucepan, mix the rhubarb, sugar, lemon juice, cinnamon, and ground ginger and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the rhubarb is tender but not falling apart, about 8 minutes. Transfer the rhubarb to a small bowl and let cool. Cover and refrigerate until thick, at least 1 hour and up to 1 day.

Make the tapioca: In a saucepan, whisk the tapioca, milk, eggs, sugar, and salt. Let stand for 5 minutes, or until the tapioca begins to swell.

Bring the tapioca to a boil over moderately high heat, whisking constantly.

Reduce the heat to moderately low, and cook, stirring constantly, until slightly thickened, about 1 minute. Remove from the heat and stir in the vanilla. Set the saucepan in a bowl of ice water and stir often until cool and thick, about 5 minutes. Stir in the creme fraiche.

Spoon 1/4 cup of the rhubarb compote into 4 parfait glasses and top with half the tapioca. Repeat with the remaining compote and tapioca. Garnish each parfait with 2 slices of crystallized ginger and serve.

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