For the dried rhubarb crisp, using a sharp vegetable peeler ... For the jelly, in a small saucepan over a low heat, infuse the ginger and softened gelatine in the reserved juice for 5 minutes.

Encased in a buttery homemade crust and topped with an oat filled, vanilla spice laced crumble, this rhubarb oat crisp tart ...

Each serving provides 630 kcal, 6g protein, 97g carbohydrates (of which 59g sugars), 23g fat ... over the rhubarb and bake for 35–45 minutes, or until the crumble topping is crisp and golden ...