Strawberry Rhubarb Tarts

My boyfriend's mum gave my frozen rhubarb once. She gave it to me so I may bake something delicious with it.
That was 6 months ago....

I am sorry boyfriend's mum! I just totally forgot I had it there in the freezer!!

Normally, I would have never thought about the rhubarb sitting there, chilling (get it...cos it's in a freezer! :D) but I have exams coming up next week, so naturally, because I am a massive and hopeless procrastinator, I was desperately looking for things to distract me from the thought of studying.

So I baked. I baked delicious strawberry and rhubarb tarts.
And I'd like to think that the previously neglected rhubarb felt proud to be part of this.
I teamed up the rhubarb with pretty strawberries and they turned out to be a marriage in heaven.

Let's just hope the rhubarb is still good to consume after all this time.

Strawberry Rhubarb Tarts (makes  small tarts)
1 cup flour
a pinch of salt
1 tsp lemon juice
1/4 cup cold butter
cold water

1/2 cup chopped rhubarb
3/4 cup chopped strawberries
1 tbsp cornstarch
1 tbsp flour
1/4 cup granulated sugar
almond extract

1/2 cup flour
1 tbsp butter
2 tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg























For the crust combine flour, salt, lemon juice and the cold butter. Don't overwork it, the mixture should just resemble coarse breadcrumbs.
Slowly add as much cold water as you need to form a nice dough that's not too sticky.
Let the dough chill in the fridge for 1/2 hour.

For the filling combine the rhubarb, the strawberries, cornstarch, flour and a tiny bit of almond extract.
Let the mixture chill in the fridge for 1/2 hour.

For the crumbs combine the flour, sugar, cinnamon, nutmeg and butter. Form a crumbly mixture.

Divide the dough for the crust into 4 equal balls and press them into your tart tins.
Spoon over the filling.
Sprinkle with the crumb topping.

Bake in a preheated oven at 180C for about 30 minutes.

PS.: With whipped cream this makes a glorious dessert!!