Rhubarb and ginger clafoutis for two

We traded sourdough starter to a neighbour for a handful of early rhubarb.  What to do with 100g of rhubarb?  We modified this recipe to make a two-person dessert.

[a glass baking dish containing a delicious golden-brown pastry, dusted with powdered sugar with rhubarb peeking through]

For the filling:

• 100g tender early rhubarb, trimmed and cut into 2-inch lengths
• 10g butter + some for the baking dish
• 1 T + 1 tsp demerara 
• a generous 1/2 T of diced preserved stem ginger

For the batter:

• 38g full-fat milk
• 38g double cream
• 2 small eggs
• 30g caster sugar
• 20g plain flour
• 1/4 t vanilla extract

Preheat oven to 180C/350F.  Melt the butter in a small pan and add the rhubarb and demerara; fry for two minutes, then take the pan off the heat, stir in the ginger, and set aside.

Whisk the eggs in a medium bowl until they are light and frothy.  Add the sugar and whisk until well-blended.  Fold in the flour, and gradually pour the milk and cream into the bowl, stirring to incorporate. Stir in the vanilla.

Butter a small, shallow baking dish (we used a 15cm diameter Pyrex).  Sprinkle the bottom lightly with the remaining demerara (we used less than 1 tsp here).  Add the rhubarb and ginger mixture, pour in the batter, and bake for 20 minutes or until puffy and golden brown.  Sprinkle with powdered sugar and serve immediately.

[a blue plate on a black slate place mat.  On the plate is a large serving of a delicious golden-brown pastry, dusted with powdered sugar with rhubarb oozing out of the insides of it]