This is a delicious recipe given to us by a visitor from the RHS Course at the Ecocentre.
Make your usual shortcrust pastry mix. I use 8oz flour and 4oz Trex with a little cold water. I leave it to chill in the fridge while I deal with the rhubarb.
If it is new young rhubarb I cut it into 1 inch lengths and bake it for 10 minutes in the oven gas mark 4. If it is older I cook it gently in a saucepan for a few minutes.
I then roll out my pastry to fit either a flan tin or small tartlet tins. I bake these blind for 15 minutes gas mark 4. Whilst the pastry is still hot I put a square of white chocloate in the bottom of the tartlets and a bar in the flan tin. I then add the cooked rhubarb and sprinkle with a very little sugar. Pop them in to the oven for 10 minutes at gas mark 4.
The Scottish lady who gave us the recipe puts a little whisky in with the rhubarb!
If I am being posh I wait till they are cool and then cover with vegegell.