John Whaite served up a delicious rhubarb crumble tart on Steph’s Packed Lunch.
The ingredients for the pastry are: 150g plain flour, ½ tsp fine salt, 100g unsalted butter, cold, 45g whole milk and 5ml white wine vinegar.
For the filling: 600g rhubarb, in 1-inch chunks, 200g caster sugar, 2tbsp Bird’s custard powder and ½ tsp ground nutmeg.
For the crumble: 100g plain flour, 75g unsalted butter, 50g light brown Muscovado sugar and 2tbsp flaked almonds, optional.
To serve: Custard or Ice cream.