Preheat the oven to 200ºC / fan oven 180ºC / gas mark 6.
Roll out the puff pastry and cut out 2 rounds, each measuring about 12.5cm / 5in in diameter.
Transfer to a greased baking sheet and prick all over with a fork. Cook for 8 minutes until puffed
and lightly golden.
Meanwhile, put the chopped rhubarb, caster sugar and ground ginger in a small pan with 2
tablespoons water. Simmer for 4 minutes, until the rhubarb is tender.
Stir in the ground almonds and spoon the mixture on top of the pastry rounds. Sprinkle over the
demerara sugar and cook for a further 5 minutes, until golden.
Serve hot, with creme fraiche or custard.