Simon Rimmer's rhubarb crumble tart

Looking for the perfect spring pudding? Rhubarb crumble tart is a wonderful spin on an old favourite

What you need:

Pastry

• 225g flour
• 100g butter
• 25g sugar
• 1 egg
• Small amount of milk to bind

• Egg wash
• 250g rhubarb
• Pinch of ground star anise
• Pinch of ground ginger
• 150g sugar
• Juice 1 orange

Top

• 100g flour
• 100g dem sugar
• 100g Nature's Pleasure Cherry and Raspberry
• 150g butter
• Pinch of ground cinnamon

What you do:

1. Pastry - pulse together in blender, then roll out, line a 200mm tin, chill for 2 hours. Bake blind at 200c for 15-20 minutes. Then brush with egg wash and cook for extra 5 minutes
2. Filling - put the rhubarb, spices, sugar and orange in a pan and cook until just soft. Spoon into the case
3. Top - rub all together, spoon on top of the fruit. Bake at 180c for 12 minutes
4. Serve with custard.

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