2 cups (500 mL) all-purpose flour

1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter
1/2 tsp (2 mL) cider vinegar
6 tbsp (75 mL) ginger beer

1 2/3 cups (400 mL) icing sugar

1 1/3 cups (315 mL) all-purpose flour
11/4 cups (300 mL) unsalted butter, chilled and diced

6 Cortland apples, peeled and sliced

4 to 6 stalks of fresh rhubarb, cut into 1-inch chunks, or 10-oz (283-g) package frozen rhubarb
6 tbsp (75 mL) all-purpose flour
1 1/2 tsp (7 mL) cinnamon
1 cup (250 mL) granulated sugar
1 tsp (2 mL) lemon juice
1 tsp (2 mL) vanilla extract

For the pastry, place flour, salt and butter in a food processor and blend until fine. Add vinegar and ginger beer and pulse until dough comes together. Gather into a ball. Wrap in plastic and refrigerate for at least 30 minutes.

Place topping ingredients in blender and blend till chunky. Set aside.

For filling, peel and slice apples into a bowl with lemon juice and vanilla. Toss with rhubarb, sugar and cinnamon. Add flour, tossing until all is coated.

Preheat oven to 375°F (190°C).

Remove pastry from fridge. Roll out pastry and press into the sides of a fluted 10-inch tart pan. Trim around edges. Add filling. Sprinkle with crumble topping.

Place tart on a baking sheet. Bake 45 minutes to 1 hour until topping is golden and filling is   bubbly, allow to cool.

Serve with vanilla ice cream or whipped cream.