4 sticks of rhubarb, trimmed and cut into 2.5 cm (1 inch) pieces
25 g (1 oz) unsalted butter
2 pieces of stem ginger in syrup, finely chopped
4 tablespoons stem ginger syrup (taken from the jar)
375 g (12 oz) pack chilled ready-rolled puff pastry
vanilla ice cream or single cream, to serve (optional)
Divide the rhubarb between 4 x 10 cm (4 inch) tarte tatin or metal pie dishes. Place the butter, chopped stem ginger and stem ginger syrup in a small saucepan and bring to the boil. Pour the ginger mixture evenly over the rhubarb.
Unroll the pastry and cut out circles using a cutter slightly larger than the dishes. Place the pastry circles over the dishes, tucking the edges loosely round the edges so that steam can escape.
Place in a preheated oven, 200°C (400ºF), Gas Mark 6, for 10–12 minutes or until the pastry is puffed and golden. Leave to stand in the dishes for a few minutes to cool slightly.
Using an oven glove, place a serving plate on top of each dish and turn upside down. Scrape any remaining sauce in the dishes over the tarte tatins. Serve immediately with vanilla ice cream or single cream, if using.