Apple and Rhubarb Crumble Tart

Back at home, I see Rhubarb in the markets from time to time. I've always been intrigued by how they tastes like, and imagined them to taste like beetroot for some reason. The chance to cook/bake with them never come round, so when I saw them in the markets here, I knew I had to get some.

Tasting them raw was shocking for the first time! There I was expecting a subtle sweetness akin to that of beetroot, yet they were tart like lemons! The discrepancy was a little too jarring. I love tartness in my sweets, but since I'm preparing them for the first time, I reckon I should mix it up with other fruits and start with something mellower. Sooo... I went fumbling about the internet and found the below recipe. Apples and Rhubarb is such a delightful combination; it might just become my next favorite pairing! I do regret not adding more rhubarb in the filling and miss its tartness! If like me, you enjoy a good punch of sourness to pucker up your orifice, add more rhubarb!

Apple and Rhubarb Crumble Tart (makes 4x 10cm tarts)

(recipe from taste.com.au)

Filling

320g     Granny smith apples, peeled, cored, cubed

170g     Rhubarb, trimmed, cubed

  70g     Sugar

Crumble

 50g     Butter, softened

 55g     Brown sugar

 75g     Plain flour

 50g     Rolled oats

2.5g     Ground cinnamon 

Sweet Crust recipe or your preferred recipe

Optional (to serve)

Double cream

Fresh fruits

or even better, a huge scoop of Vanilla Ice cream

Preheat oven to 190ºC

1. Prepare sweet crust pastry according to recipe, blind bake and let cool slightly. 

2. Place apples, rhubarb and sugar in a large saucepan and cook gently over medium-low heat, stir occasionally. Cook for about 10 mins or until the fruits have released their juices and are just tender. Remove from heat. Taste and add more sugar if needed.

3. Place ingredients for crumble in a food processor and give it a few quick pulse. A few remaining larger chunks of butter is fine. Or if not using food processor, simply place all ingredients in a medium bowl and use your fingertips to rub the butter into the mixture until just combined.

4. Spoon the apple rhubarb mixture evenly among the pastry cases, top generously with crumble mixture.

5. Return to oven and bake for 8-10 mins or until the crumble is golden brown and crisp. Serve warm or at room temperature, topped with a dollop of double cream, if desired. I had mine with fresh strawberries and it was absolute yums!

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