- Prepare pudding according to package instructions. Cover and refrigerate. Combine rhubarb and brown sugar in a saucepan. Bring to a boil; reduce heat to medium and allow to simmer for 15 minutes, stirring occasionally.
- Stir in raspberries and ginger, and continue cooking for 10 minutes. Cover and refrigerate to cool.
- Arrange a layer of cake in each of 8 small glasses or pretty, clear dessert bowls.
- Cover with vanilla pudding and garnish with rhubarb compote. Repeat layers. Decorate with a few mint leaves.
Variations : Replace raspberries by other varieties of small fruit, such as strawberries or blackberries. For a lighter texture, replace the pound cake by angel food cake, or substitute a homemade white cake.
If you can't get your hands on fresh rhubarb, you can easily replace it with Frozen Compliments Rhubarb.