Ready-rolled pastry cuts the prep time needed for these light and spicy little tarts.
Takes 30 minutes, plus defrosting Serves 4
– 5 rhubarb sticks, cut into 3cm pieces.
– 1 tsp ground cinnamon.
– 3 tbsp plain flour, plus extra for dusting.
– 5 tbsp soft brown sugar.
– ½ × 500g block puff pastry, defrosted if frozen.
– 3 tbsp unsalted butter.
– 50g/2oz rolled oats.
Step 1:Preheat the oven to 200°C/180°C fan/gas 6. In a bowl, toss the rhubarb with the cinnamon, one tablespoon of flour and two tablespoons of sugar.
Step 2:Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to about 20cm x 30cm, then cut into quarters and place on the lined sheet.
Step 3:Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb among the pastry quarters, leaving a 1cm rim. Sprinkle the crumble mixture over, then fold and pinch each corner to keep the filling in. Bake for 20 minutes, and serve warm.