Name: Rhubarb Crumble Tart
Cuisine: British
Ingredients: 500 g rhubarb cut into diagonal chunks approximately 4cm in length; 125 g wholemeal flour; Half a level tsp of ground ginger; 125 g butter chilled from the fridge and cut into small pieces; 100 g nibbed almonds, or chopped nuts of your choice; 200 g soft light brown sugar; Juice of 1 small orange; 100 g jumbo oats; 125 g soft light brown sugar; 2 slices of root ginger

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

This is a slightly more sophisticated variation on the theme of traditional Rhubarb Crumble. I always use rolled oats, chopped nuts and brown sugar in my crumble topping for flavour and texture. In our early years, apple crumble and rhubarb crumble were frequently on the pudding menu.

Ingredients

Stage 2. Cook the Rhubarb

500 g rhubarb cut into diagonal chunks approximately 4cm in length
Juice of 1 small orange

Method

Stage 1.

Line a 20cm loose-bottomed flan tin with sweet shortcrust pastry and bake blind in a moderate oven. (Gas Mark 5, 190°C, 375°F)

Stage 2. Cook the Rhubarb

Follow the instructions for cooking the rhubarb as for the Parfait recipe.

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Rhubarb Crumble Tart

Ingredients

Stage 2. Cook the Rhubarb

Method

Stage 1.

Stage 2. Cook the Rhubarb

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