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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.

Serves

6

Preparation time

20 minutes.

Cooking time

30 minutes.

Type of dish

Dessert
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