Rhubarb Crumble Tarts

Quick, easy and delicious rhubarb crumble tarts. Simply irresistible served warm with ice cream, clotted cream or custard. A wonderful use of seasonal fresh rhubarb or take advantage of the earlier 'forced rhubarb' season.

Ingredients

• 2 sheets ready to roll pastry
• 600 g rhubarb
• 120 g caster sugar
• 2 tbsp cornflour
• 1 tsp vanilla extract
• 1/2 tsp ground ginger
• Juice of ½ a lemon
• For the crumble topping
• 120 g 120g plain flour
• 120 g 120g Demerara sugar
• 60 g 60g rolled oats
• 60 g 60g unsalted butter (cut into small cubes)
• Ice cream, clotted cream or custard

Preparation

1. Preheat the oven to 200°C
2. Cut out 6 discs from the pastry and press into the individual tart tins (or alternatively make one large tart), poke with a fork all over the base and blind bake in the oven for 10 minutes.
3. Chop the rhubarb into 2.5cm/1in pieces mix with the caster sugar, cornflour, vanilla, ginger and lemon juice. Cook in a saucepan on a low heat for 5-6 minutes until the rhubarb is tender. (If using forced rhubarb, the mixture will only need 2-3 minutes).
4. For the crumble topping – mix the flour, sugar and oats together in a large bowl and gentle rub in the butter using your fingertips until the mixture resembles moist breadcrumbs.
5. Spoon 2 tables spoons of the rhubarb mixture into the pastry cases and top with a generous amount of the crumble mix.
6. Plan the tarts in the oven for 15 minutes or until golden brown.
7. Serve with ice cream, clotted cream or custard.