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.