The pale pink and green stalks of rhubarb are a beacon of spring time foods and can be made into many delicious desserts such as this tart or rhubarb crumble. The fruit can yield a lot of juice during cooking so the pastry is blind baked before adding the wedges of rhubarb. Rhubarb tart is traditionally served with custard or cream.
Sweet Spelt Pastry
190°C, Fan 170°C, 375°F, Gas 5
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