Rhubarb and Strawberry tart

Here in England, rhubarb is a popular and commonly-grown garden plant. It’s hardy, growns just about anywhere and is delicious, especially when mixed with medically-concerning amounts of sugar. It’s often served as a crumble (Crisp in the US), seasoned with ground ginger, and served with cutsard or ice cream.

But my American friends mix it with strawberries. We should, too, it’s a most very excellent combo.

Rhubarb and strawberry tart for one.

I don’t often fancy a dessert, I’m usually a savoury kind of guy, but just now and then…

This is quick, easy and absolutely delicious!

Ingredients:

1 piece of shortcrust pastry (I get 6 out of a standard package - the rest are individually frozen)
1 small stick of rhubarb, cooked down with some sugar untill it is soft and sticky and syrupy
3 strawberries. halved
A sprinkling of flaked almonds

Grease an individual tartlet tin and press the pastry into it. Prick the dough, insert a piece of greasproof paper, throw in some baking beans or clean gravel and blind bake, Fan 180C for 10 mins or so until it is golden but not brown.

Remove the gravel and paper. If the surface still looks a bit wet, shove it back inthe oven for a bit longer. Don’t let it burn.

While all that’s going on, cook down the rhubarb until it is sticky.

When the pastry case is done, spoon in a layer of rhubarb and arrange the strawberry halves on top. Sprinkle with the flaked almonds.

Return to the oven for a few minutes until the almonds are toasted. Leave to cool and enjoy with a good dollop of cream, ice-cream or custard..

Mmmmnnn!