Individual rhubarb, demerara and almond cobblers

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Toss the rhubarb with the sugar, orange zest and ginger in a large bowl and leave for about 15 minutes to macerate. Butter 8 x 250ml ovenproof serving dishes.
2. Meanwhile make the cobbler. Put the flour, golden caster sugar baking powder and salt into a large mixing bowl and stir to combine. Add the butter then, using your fingertips, rub in the butter until you get a coarse, sandy mixture. Stir in the buttermilk and vanilla paste and bring everything together into a soft, sticky dough, then divide into 8 pieces (about 75g each). Divide each into thirds and roll into 24 balls.
3. Divide the macerated rhubarb and any juices equally among the buttered dishes (about 160g each). Top each dish with 3 topping balls, brush with the reserved buttermilk (from the cobbler topping recipe), then sprinkle over the demerara sugar and flaked almonds.
4. Put the dishes on a baking sheet and bake for 20-25 minutes or until the topping is golden and cake-like, and the rhubarb is soft but still holds its shape. Serve with lashings of cream.