The summer months are great for tasty ingredients from the garden. While the berries tend to come later in the summer, rhubarb is in full bloom from April/May to July. We tend to get our best supply from the garden in June and it’s absolutely delicious.
When I was younger, I would have typically baked a rhubarb crumble or a rhubarb tart while as years went on I got a bit more adventurous making rhubarb bircher muesli and rhubarb porridge bars.
On this June bank holiday 2021, I’ve chosen to stick with tradition and bake a classic rhubarb tart. Nothing fancy but oh so tasty.
Hope you enjoy!
7-8 rhubarb stalks, stewed and cooled
250g plain flour
50g wholemeal flour
100g granulated sugar
50g demerara sugar
1 tbsp ground cinnamon
50g porridge oats
Preheat the oven to 180C.
Rub together the flours and butter until it resembles breadcrumbs.
Mix in the sugars, cinnamon and oats.
Place the rhubarb in the base of an oven-proof dish and sprinkles over the crumble.
Bake in the preheated oven for 40 minutes until the crumble is golden and the rhubarb is bubbling.