There are hundreds of great recipes to enjoy the first rhubarb of the season, but this is really one of my favourites. Cooking the rhubarb until it is tender with great flavours like vanilla, lemon and ginger really make a great base for these little crumble tarts.
Preheat the oven to 200°C.
First things first, cut out 6 discs from the pastry to fit into mini tart tins with a removable base.
Press the pastry into the tart tins, poke with a fork all over the base and blind bake in the oven for 10 minutes until light brown. Remove from the oven and set aside.
Chop the rhubarb into 2cm pieces and place in a saucepan with the vanilla sugar, ginger, lemon zest and juice. Cook gently until the rhubarb is tender, this should take no more than 5-6 minutes.
Mix the ingredients for the crumble together rubbing them together with your fingertips until you are left with chunky crumbs.
Assemble the tarts by spooning 2 tablespoons of the soft rhubarb on top of the pastry cases and then top with a generous amount of the crumble mix.
Place in the oven for 15 minutes until golden brown on top.
Serve straight away with a good dollop of whipped cream!