For those of you who are starting to crave for something less rich and sweet already, as I have to sadly admit I am a little (albeit I’m leaving some room for tomorrow), here is a recipe which is has a delightful sharpness and crunchy topping. I’ve never tried mixing cranberries and rhubarb before so it was a delicious surprise to find out how well they go together!
This has a shortcrust pastry base, a fruity filling and crunchy crumble topping….
Cranberry and Rhubarb Crumble Tart
Pre-heat the oven to 180c
For the pastry base:-
150g Plain Flour
90g Butter, unsalted and chilled
A little water to mix
Rub together the flour and butter lightly. Add the egg and a little water to mix. Roll out and line a 10” flan or pie dish. Prick the base all over with a fork. Put into the fridge.
For the filling:-
100g Caster Sugar
Chop the rhubarb and add to a pan with the cranberries, sugar and a little water just to cover the bottom of the pan. Simmer gently until the fruit is soft and pulpy. Leave to go cold.
For the crumble topping:-
125g Plain Flour
75g Butter, unsalted and chilled
50g Soft Brown Sugar
2 Teaspoons Ground Ginger
Rub the butter and flour together until it resembles breadcrumbs but allowing some pieces to be a little more chunky. Stir in the sugar and ginger.
Pour the fruit mixture onto the chilled pastry case. Spread the crumble mixture over the top and bake until the crumble and pastry edge look a golden brown.