Prepare the piecrust, below. Chill.

When ready to assemble, preheat oven to 375*

Cut the rhubarb into 1 inch chunks, ( yield about 6 cups) and place in a large bowl along with the ginger, lemon juice and zest, cranberries, dark rum, and toss to blend. Let ingredients marinate, as you roll out the pie crust an fit into an 8 inch pie pan.

In a small bowl, stir together the dry ingredients, flour, sugar cinnamon. Gently stir into the rhubarb mixture, tossing with a wooden spoon to completely coat.

Prepare the topping by combining the butter, flour, maple syrup and sugar in a food process or stirring with a fork. It will be crumbly mixture.

Fill the crust with the fruit, sprinkle evenly with topping, Place pie on a flat sheet tray to catch drippings, and bake 45 minutes or until it looks done.

Cool slightly before serving.