Wash and dry the rhubarb. Trim the top and bottom off each stalk and discard. If any stalks are wider than 1 inch (2.5 cm), cut them in half lengthwise. Cut the stalks into ½-inch (1.2-cm) slices.
Place a stainless steel bowl in the oven until it is hot. Stir the cornstarch and sugar together in the bowl, add the rhubarb pieces, and toss to coat them thoroughly. Mix in the honey and set aside at room temperature for about 30 minutes.
Chop the ginger and add it to the cobbler topping, mixed with the dry ingredients.
Transfer the rhubarb with all of the liquid to a saucepan. Cook over low heat, stirring constantly, until the rhubarb starts to turn a little soft. Do not overcook; the rhubarb will fall apart very quickly at this point.
Divide the rhubarb mixture between 2 cake pans, 10 inches (25 cm) in diameter, lightly pressing the fruit into the pans with your hands. Use 2 spoons or your hands to drop the cobbler topping over the rhubarb in random piles, leaving 1 inch (2.5 cm) of rhubarb uncovered around the outside of the pans to allow the topping to bake out. Do not smooth the batter over the top.
Bake at 425°F(219°C) for about 30 minutes or until the topping is golden brown and baked through. Set the cobblers aside for at least 30 minutes before serving to allow the crust to absorb part of the liquid in the pan. Warm before serving if necessary. Cobbler should be served warm or hot, never chilled. Divide into 16 portions.
Presentation: Place a portion of cobbler on a dessert plate. Pour a pool of Romanoff sauce on the side and decorate with a sprig of mint.