Preheat the oven to 180ºC/gas mark 4. Place the rhubarb in a shallow baking dish with the orange juice and zest and drizzle the honey over the top. Cook for 15 minutes, until soft.
Meanwhile, whisk the whipping cream to medium peaks in a medium bowl, then fold in the custard. Fold in three quarters of the crushed ginger snaps.
Spoon the roasted rhubarb into 2 serving glasses. Top with the custard cream and sprinkle the remaining crushed ginger snaps over the top.