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Dessert
4 minutes
20 minutes
The first young stems of rhubarb will be in the garden in April. Create a special tart combining rhubarb with raspberries or strawberries to give a perfect balance of flavours.
Sweet pastry case
6 or 8 small stems of young rhubarb if possible
Butter
1 teaspoon Castor Sugar
180g (½ a 340g jar) Tiptree Raspberry Seedless or Tiptree Strawberry Conserve
Decorate with sugar lemon slices
Serve with Crème fraiche or fresh double cream
Set oven at 180c.
Trim top and tail of rhubarb and cut to size to fit in tart (this is easier done before cooking).
Put rhubarb in single layer on a silicone sheet on a baking tray; or put rhubarb on a buttered sheet of foil or greaseproof paper on a baking sheet.
Dust with sugar, cover with foil or greaseproof paper.
Bake for 5 minutes then test, cook for longer if necessary, allow to cool a little.
Spread jam over pastry reserve 1 teaspoon for the topping.
Arrange rhubarb on the jam (avoid taking any juice to tart) and brush with the remaining jam.
Put in oven for 5 minutes, decorate with sugar lemon slices and serve with full fat crème fraiche or fresh double cream.
