Name: Rhubarb & almond crumble tart
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 375g pack shortcrust pastry; a little plain flour; 750g rhubarb sliced into thumb-size chunks; 140g golden caster sugar; juice 1 large orange; ¼ tsp ground cinnamon; 140g cold butter diced; 100g ground almond; 140g plain flour; 175g light muscovado sugar; handful flaked almonds

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Rhubarb & almond crumble tart

Rhubarb & almond crumble tart

Barney Desmazery

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Cuts into 10 slices

More effort

Prep: 30 mins

Cook: 1 hr and 30 mins

A star rating of 4.8 out of 5.37 ratingsRate

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A smarter version of the traditional rhubarb crumble, perfect for dinner parties - use ready-made dessert pastry to keep it simple

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Clotted cream & ginger ice cream

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Ingredients

Nutrition

Units:

MetricUS

375g pack shortcrust pastry
a little plain flour
750g rhubarb

sliced into thumb-size chunks
140g golden caster sugar
juice 1 large orange

For the streusel topping

¼ tsp ground cinnamon
140g cold butter

diced
100g ground almond
140g plain flour
175g light muscovado sugar
handful flaked almonds

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Nutrition: per serving

kcal545
fat30g
saturates12g
carbs65g
sugars39g
fibre3g
protein7g
salt0.42g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface, then line a 23cm tart tin with it. Chill in the fridge.
step 2

Tip the rhubarb into a roasting tray with the sugar and juice, then toss together. Cover with foil, then bake for 30-40 mins. Tip into a sieve over a bowl, then reserve the syrup. While the rhubarb is cooking, press a sheet of baking paper into the tart case, tip in baking beans, then bake for 20 mins. Remove beans and paper, then bake for 10 mins more.
step 3

Rub the topping ingredients, except the almonds, together until crumbly. When the case is cooked, lower oven to 180C/ fan 160C/gas 4. Spoon the rhubarb evenly over the case and crumble over the topping. Scatter with almonds, then bake for 20 mins. Leave the tart until just warm, then turn out and serve with the rhubarb syrup and some crème fraîche.

RECIPE TIPS

RHUBARB & APPLE SAUCE

Cook 1 finely chopped shallot in a little oil until soft. Add 3 peeled and chopped apples, 3 chopped rhubarb sticks, 2 tbsp sugar and 2 tbsp cider vinegar. Simmer with the lid on for 20-25 mins until softened. Great with roast pork.

TIP

For a simpler dessert, the roasted rhubarb is delicious served warm with vanilla ice cream and shop-bought shortbread

Recipe from Good Food magazine, March 2009

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A star rating of 4.8 out of 5.37 ratings

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