1/2 x 375 g (12 oz) pack sweet shortcrust pastry, defrosted if frozen
plain flour, for dusting
500 g (1 lb) rhubarb, trimmed and cut into chunks
50 g (2 oz) caster sugar
3 pieces of stem ginger, chopped
pinch of ground ginger
2 tablespoons stem ginger syrup
15 g (1/2 oz) unsalted butter
ice cream or crème fraîche, to serve
Roll out the pastry on a lightly floured work surface and use to line 4 x 10 cm (4 inch) fluted tartlet tins. Prick the base of each a few times with a fork.
Line each tartlet case with a piece of scrunched baking parchment and fill with baking beans. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes, then remove the paper and beans and bake for a further 2–3 minutes.
Meanwhile, place the rhubarb in a heavy-based saucepan with all the remaining ingredients except the ice cream or crème fraîche and cook over a medium heat, stirring occasionally, for 5 minutes. Reduce the heat and simmer gently, stirring occasionally, for 10 minutes until the rhubarb is tender and pulpy.
Remove the tartlet cases from their tins. Place each on a serving plate and fill with the rhubarb mixture. Serve warm with ice cream or crème fraîche.