Clotted cream & ginger ice cream
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
Rhubarb & almond crumble tart
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Cuts into 10 slices
Skip to ingredients
- 375g pack shortcrust pastry
- a little plain flour
- 750g rhubarbsliced into thumb-size chunks
- 140g golden caster sugar
- juice 1 large orange
For the streusel topping
- ¼ tsp ground cinnamon
- 140g cold butterdiced
- 100g ground almond
- 140g plain flour
- 175g light muscovado sugar
- handful flaked almonds
Nutrition: per serving
- kcal545
- fat30g
- saturates12g
- carbs65g
- sugars39g
- fibre3g
- protein7g
- salt0.42glow
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.
