With rhubarb in season, it would be a shame not to include it in our cooking! It is delicate in flavour, but quite perfumed with an acidic kick, which makes it perfect for buttery puff pastry and a nutty crumble topping.

Makes 4 tartlets

 

Ingredients

  • 1 sheet of puff pastry
  • 4 thick stalk of rhubarb
  • 1 tablespoon of sugar or honey
  • 1 teaspoon of cinnamon
  • For the topping:
  • 50g oats
  • 20g unsalted butter at room temperature
  • 20g chopped walnuts
  • 1 tablespoon of sugar or honey
  • 1/4 teaspoon of ground ginger

Method

Preheat the oven to 200C
Cut the rhubarb into 5cm chunks and place on a baking tray lined with baking paper
Sprinkle with 1 tablespoon of the sugar and the cinnamon
Bake for 10-15 minute for until soft an starting g to colour
Leave to cool for 5 minutes
Make the crumble topping, by combining all the ingredients in a bowl and rubbing them together with your hands until fully incorporated
Cut the puff pastry into squares and top with the rhubarb followed by the crumble
Bake for 15-20 minutes until golden brown

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