Mini Rhubarb Crumble Tarts

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Donal Skehan


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2 Sheets of ready to roll pastry

600 g of fresh rhubarb (about 6 stalks)

120 g of vanilla sugar

2 tablespoons of lemon juice

2 tablespoon of cornflour

A generous pinch of ground ginger

Zest of 1 lemon

75 g Plain flour

75 g Jumbo oat flakes

90 g light brown Sugar

100 g cold butter, cut into pieces

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