Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Desserts > Rhubarb, Ginger and Apple Crumble Tart

Rhubarb, Ginger and Apple Crumble Tart


A great flavour combination which combines the best bits of a crumble and a pie! Ginger works particularly well with rhubarb and you could serve this with a ginger cream or custard, rather than clotted cream. Best served warm from the oven.

SERVES:  Makes 1 Tart
COOKS:  IN 50 minutes



225g plain flour
100g cold, unsalted butter, cut into cubes
100g caster sugar
1 egg
Beaten egg to “seal” pastry case
50g unsalted butter
75g caster sugar
1 vanilla pod, seeds scraped out
2 Bramley apples, peeled and chopped
750g rhubarb, cut into chunks
100g stem ginger, finely chopped
2 tablespoons stem ginger syrup
75g plain flour
40g unsalted butter
50g porridge oats
40g demerara sugar
75g blanched hazelnuts, roughly chopped
To serve

clotted cream and ground ginger
 1 x 23cm flan tin


Make the pastry:

Place the flour and butter in a bowl and “rub-in” until it resembles breadcrumbs. (You could use a food processor)

Stir in the sugar and then add the egg to bind the mixture together to form a dough.

Wrap the dough in cling film and refrigerate for at least half an hour.

Make the filling:

Melt the butter in a large pan and then add the vanilla seeds and sugar. Give it a good stir and then tip in the apples and cook gently, until softened. Then stir in the rhubarb, stem ginger and syrup. Simmer for a further 5 minutes and leave to cool.

Roll out the pastry and line a 23cm flan tin. Prick the base with a fork and chill for at least 15 minutes.

Line the pastry case with greaseproof paper and fill with baking beans. Place on a baking tray and bake at 200C for 15 minutes. Remove the paper and baking beans, and brush the base with beaten egg (this will set to form a “seal” and prevent the rhubarb from making the pastry soggy).

Return the pastry case to the oven for a further 5 -10 minutes, making sure the pastry edges do not burn. The pastry should be a pale golden colour.

Make the topping:

Rub flour and butter together to make fine breadcrumbs. Add oats and sugar, then stir in the roughly chopped hazelnuts.

Assemble tart:

Spoon the cooled fruit mixture into the pastry case, avoiding the juices as much as possible (the reserved juice can be served to accompany the tart). Then sprinkle the fruit with the crumble mix and bake for approx. 20 minutes, until the topping is golden.

Serve warm with reserved juices and clotted cream, sprinkled with ground ginger.