Ingredients
- 5 sticks rhubarb, peeled into strips
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 5 Tbsp soft brown sugar
- 3 Tbsp ground almonds, crushed walnuts or plain flour
- 1 orange, zest of
- 2 sheets ready rolled puff pastry
- 3 Tbsp unsalted butter
- 50 g rolled oats
RHUBARB AND OAT TART
Method
- Preheat oven to 190C In a bowl toss together rhubarb, orange zest, cinnamon, ginger, 2 Tbsp sugar and 1 Tbsp ground almonds (walnuts or flour)
- Cut the puff pastry into 4 squares and place on a baking tray
- Make a rough crumble topping by rubbing the butter with the remaining almonds (walnuts or flour), sugar and oats
- Divide the rhubarb between the pastry quarters, leaving a rim around the outside
- Sprinkle over the oat mixture, then fold and pinch each corner to keep the filling in
- Bake for 20-25 minutes or until the pastry is crisp and golden
Comments
Thank you to Donald Butler of Butlers Fruit Farms for supporting this demonstration.
To download a printable version of this recipe click here.
