Puree fresh strawberries in a blender until smooth. Add granulated sugar and blend until combined. Strain through a fine-mesh sieve to yield a syrup.

Preheat your oven to 375°F (190°C). Prepare a baking sheet.

Combine chopped rhubarb with sugar and salt in a mixing bowl. Let macerate for about 30 minutes, then drain excess liquid. Roast the rhubarb for 15-20 minutes until soft.

Cool the roasted rhubarb. Combine it with the thickened juice, ginger powder, and lime juice in a bowl.

Line ramekins with plastic wrap. Fit in slices of bread, drizzle with strawberry syrup, add roasted rhubarb filling, and repeat.

Cover with plastic wrap and refrigerate overnight to let flavors meld.

Unwrap and flip the puddings onto plates. Serve with vanilla ice cream or crème anglaise and garnish with fresh berries.