Читать книгу The Intolerant Gourmet: Free-from Recipes for Everyone - Pippa Kendrick - Страница 45

Rhubarb Streusel Tart

Glorious rhubarb, I am a fan of it in all its guises, whether in crumbles, pies or fools, but this streusel tart may just be my favourite. The biscuit base gives way to the tang of sweet-sharp rhubarb, while the streusel topping provides a buttery, oat crunch with a hint of warming ginger – a spice that just adores rhubarb. Serve warm with a scoop of Vanilla Ice Cream.

Serves 8

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6 sticks of rhubarb

25g/1oz soft light brown sugar

1 quantity of sweet Shortcrust Pastry

For the streusel topping

75g/3oz gluten-free plain flour (ideally Doves Farm)

¼ tsp bicarbonate of soda

1½ tsp ground ginger

A small pinch of sea salt

75g/3oz soft light brown sugar

50g/1¾oz jumbo porridge oats

75g/3oz Pure Sunflower Spread (dairy-free margarine)

You will need a 23cm/9in tart tin with a removable base for this recipe

Trim the rhubarb and cut into 1cm/½in rounds. Place in a large saucepan with the sugar, cover with a lid and cook over a low heat for about 10 minutes or until the rhubarb has softened and become gently stewed. Set aside to cool a little while you prepare the streusel topping.

Sift the flour, bicarbonate of soda, ground ginger and salt into a large bowl and stir in the sugar and oats. Add the margarine and, using your fingers, rub it in until the mixture forms soft, crumble-like clumps.

Preheat the oven to 190°C/375°F/gas mark 5.

Roll out the pastry and fill the tart tin following the instructions given in the Shortcrust Pastry recipe.

Using a slotted spoon so that any excess juice can drain away, spoon in the stewed rhubarb, spreading it evenly over the base of the tart and discarding the remaining liquid.

Crumble the streusel topping evenly over the tart, pressing down gently with your fingertips to fill any large gaps, then bake in the oven for 35–40 minutes or until the streusel is a deep gold and the pastry is cooked. Leave the tart in its tin on a wire rack to cool for 10 minutes before serving.