Really make an effort to use this seasonal ingredient. It’s definitely underestimated and under-appreciated in my opinion.
Hope you enjoy!
For the pastry:
160g cold butter, cubed
225g plain flour
2 1/2 tbsp caster sugar
1/2 tsp mixed spice
1 egg, beaten
For the filling:
For the crumble:
100g plain flour
30g wholemeal flour
30g porridge oats 90g butter 1/4 tsp mixed spice 100g dark brown sugar 50g caster sugar
Preheat the oven to 200C.
To make the pastry, rub together the butter and flour until it resembles rough breadcrumbs.
Stir in the mixed spice and sugar.
Make a well in the centre of the dry ingredients and gradually add in the egg to form a smooth dough.
Roll out the dough and line a fluted, loose-bottom dish.
Cover the pastry with greaseproof paper, fill with baking beads and blind-bake for 20 mins in the preheated oven.
Fill the pastry case with rhubarb and bake uncovered while making the topping.
To make the crumble, rub together the flours, oats and butter until it resembles rough breadcrumbs.
Stir in the mixed spice and sugars.
Cover the rhubarb filling with the crumble and bake for a further 30-40 mins.