Rhubarb & Ginger Crumble Tart
I can’t really remember why I made this tart, it has been sitting patiently waiting to be posted for weeks but then does one really need a reason for making anything with rhubarb? I know after the fact I did decided to plant rhubarb in my ‘herb’ patch because there just doesn’t seem to be that much around these days. Once upon a time people were desperate to palm it off on you but it seems to have gone out of fashion and is no longer a common garden plant. It is going to be a while till I can reap my rhubarb crop, it only has 4 leaves so far after some nasty slugs snook in one night and almost polish the whole plant off. I have since made a barricade of egg shells around the plant which seems to have done the trick and the rhubarb is flourishing….slowly. But it isn’t the only fruit I am waiting on, I have two new figs trees which were planted several months ago and the fruit crop from them this season totals..one! Not that I am disappointed, I wasn’t expecting any the first season but it is going to be a very mini dessert with one fig and that is if the birds do not beat me to it!
- 220g Butter
- 360g flour
- 120g icing sugar
- 1 egg
- Enough rhubarb to fit one layer of your tart tin (22cm/24cm)
- 2 cm fresh ginger grated
- 2 tbsp brown sugar
- Juice & zest of one orange
- Preheat oven to 180 degrees centigrade.
- Wash the rhubarb and chop into 4cm pieces and put them in a lightly buttered ovenproof dish or roasting tin.
- Sprinkle over the sugar, ginger, orange juice and zest.
- Roast rhubarb for 25 minutes to reduce the juices until syrupy, you want to keep the rhubarb whole and slightly firm.
- Grease and flour a loose bottom, 22-24cm, flan tin.
- Place the flour, butter & sugar in a bowl.
- Work the ingredients together until the mixture looks like breadcrumbs.
- Divide mixture in half.
- Add the egg to one half of the mixture and bring dough together. Put other half aside for the crumble.
- Rest dough in fridge for an hour before rolling out.
- Roll out pastry to fit bottom & sides of tin, prick bottom of pastry case.
- Place one layer of rhubarb across the bottom of the pastry case and spoon over the juices from the roasting tray.
- Cover Rhubarb with the rest of the crumble mixture.
- Bake for 35 minutes or until golden brown.
- Serve with ice cream