
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.
-
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
- Preheat the oven to 200°C
- 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.
- 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).
- 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.
- Spoon 2 tables spoons of the rhubarb mixture into the pastry cases and top with a generous amount of the crumble mix.
- Plan the tarts in the oven for 15 minutes or until golden brown.
- Serve with ice cream, clotted cream or custard.