However that doesn’t mean that we can’t enjoy some good homely food that sings of spring. This crumble tart is light and delicious but still wraps you in a big warm hug against the cold nip in the air.
6 large sticks rhubarb
½ punnet strawberries
2 tbsp sugar
10oz plain flour
Pinch of salt
5oz porridge oats
5oz light brown sugar
First make the pastry by rubbing 20oz of butter into 5oz flour until it looks like breadcrumbs.
Slowly add a little water and mix until it comes together. Wrap in cling film and leave in the fridge for 30 minutes.
Cut the rhubarb into pieces, place in a pot with the a little bit of sugar and cook until just soft. Once the rhubarb has cooked down taste and add more sugar if it is too bitter. Wash and slice the strawberries.
Preheat the oven to 160°C.
Roll out the pastry to cover a pie dish, line with baking beans and blind bake for 15 minutes, remove the baking beans and bake for another 5 minutes. If you do not have baking beans you can use uncooked rice or any other uncooked dried bean or pulse.
While the pie base is baking, make the crumble by rubbing 5oz of the butter into the brown sugar, porridge oats and 5oz of flour until it resembles crumble.
Fill the tart base with the rhubarb, top with the uncooked strawberries (they will cook as the tart is baking) and then top with the crumble mixture, ensuring all the fruit is covered.
Cook for 30-35 minutes until golden brown.
This is beautiful served warm with cream or ice cream to put a spring in your step.
(Original Text published in An Focal 19 March 2013 and online at http://www.anfocal.ie/lifestyle/6676/cookery-corner-strawberry-and-rhubarb-crumble-tart)