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.  You can also use this mixture to make rhubarb crumble slices, simply add  the cooked rhubarb and crumble topping to a baking tin lined with a  basic sponge cake mixture.  Use wholewheat flour and nuts and seeds to make the crumble mixture a little healthier.  Experiment with the flavours, rhubarb goes really nicely with strawberries, the juice of an orange, star anise, and cinnamon.  Rather than making individual tarts this mixture can also be made into one large tart.

Makes 6 tarts
For the tarts
2 Sheets of ready to roll pastry
600g of fresh rhubarb (about 6 stalks)
120g of vanilla sugar
2 tablespoons of lemon juice
2 tablespoon of cornflour
A generous pinch of ground ginger
Zest of 1 lemon

For the crumble:
75g Plain flour
75g Jumbo oat flakes
90g light brown Sugar

Preheat the oven to 200oC.

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 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 mins.

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!