Rhubarb (and Strawberry) Crumble Tart Recipe

This one is quite impressive, it’s so easy… takes about an hour (give or take) and your guests will think it’s a bit more intricate than what it actually is. Also deems a perfect gift, to your Mother in Law perhaps? or a colleague? or yourself?

I almost want to make this into a little series, thoughts? What’s in season at the farmers market and some good recipes alongside it? I always feel I get stuck with ideas and I want to make sure I make use of all the seasonal produce, all year round.

A short crust pastry base, a jammy rhubarb and freeze-dried strawberry filling, and a golden coconut/oat crumble on top. Perfect for autumn when rhubarb is at its peak.

Rhubarb Strawberry Oat Crumble Tart

So without further ado:

INGREDIENTS

• 1 shortcrust pastry sheet (store-bought or homemade)

• 5 rhubarb stalks, cut into 2–3cm pieces

• 1 large orange, juiced

• 1 teaspoons brown sugar

• 2 tablespoons honey (or sweetener of your choice)

• 3 tablespoons freeze-dried strawberries (or any freeze-dried berries)

• 1 tablespoons cornflour

• 1 cups plain flour

• 0.5 cups rolled oats

• 0.5 cups brown sugar

• 200 grams cold butter, shaved or cubed

• 0.5 cups desiccated coconut

• 1 pinch flaky salt

STEPS

1. Preheat and prep the pastry: Preheat your oven to 180°C. Press your shortcrust pastry into a tart pan, pressing it gently into the edges and up the sides. Trim any excess. Refrigerate while you make the filling and crumble. (Keeping it cold helps it hold its shape in the oven).

2. Cook the rhubarb filling: Place the rhubarb stalks, cut into 2–3cm pieces in a medium pan over medium heat. Add the juice of an orange, 1 teaspoons brown sugar and 2 tablespoons honey (or sweetener of your choice). Stir gently and let everything warm and soften together, the rhubarb will start to break down and the liquid will turn deep. Add the 3 tablespoons freeze-dried strawberries (or any freeze-dried berries) and stir through. Let it all become soft and gooey.

Cook the rhubarb filling

For 2-3 mins

3. Thicken the filling: Once the rhubarb is soft and the mixture looks jammy, sprinkle in the 1 tablespoons cornflour and stir quickly, it will thicken the sauce almost immediately. Take the pan off the heat and set aside to cool slightly. The filling should be thick enough to hold its shape in the tart.

Thicken the filling

Add orange juice, sweetener, strawberries and cornflour.

4. Make the crumble: In a large bowl, combine 1 cups plain flour, 0.5 cups rolled oats, 0.5 cups brown sugar, 0.5 cups desiccated coconut and 1 pinch flaky salt. Add the cold 200 grams cold butter, shaved or cubed and work it through with your fingertips, rubbing the butter into the dry ingredients until it resembles rough, clumpy breadcrumbs. You want some larger pieces — they become the best bits once baked.

Make the oat crumble

Add crumble ingredients and pinch together with your fingertips

5. Assemble the tart: Take the pastry shell from the fridge. Pour the rhubarb filling in evenly, spreading it gently to the edges. Then scatter the crumble topping generously over the top. You want it to stay rough and loose so it bakes up golden and crunchy.

Assemble the tart

Add your filling into the pastry base, then assemble the oat crumble on top.

6. Bake until golden: Place in the preheated oven at 180°C and bake for 45 minutes, or until the crumble is deep golden and the filling is bubbling at the edges. Every oven is different, check at 40 minutes and give it more time if the crumble needs more colour.

Bake

180 degrees for 45 minutes (keep checking!)

7. Rest and serve: Allow the tart to rest for at least 15 minutes before slicing.. the filling needs time to settle. Serve warm with a generous spoon of thick cream, crème fraîche or vanilla ice cream.

Happy baking!