- Bunch Champagne rhubarb
- 2 dessertspoons light brown sugar
- Ready made puff pastry, defrosted if frozen
- oil for greasing
- flour, for dusting
Cut the rhubarb into long lengths of 4-5cm. Roast for 10-15mins in a preheated oven (200C) on a baking tray with enough water to cover the bottom of the tray and sprinkle with the sugar. The rhubarb will give to a knife when ready. Allow to cool, then drain, reserving the cooking juices.
For the tart, preheat the oven to 220C. Unroll the puff pastry, and roll to half a cm thick. Cut into 2x 20cmx12cm rectangles. Using a sharp knife, score a 1.5cm border around each rectangle, being careful not to cut through the pastry. Place the pastry rectangles on a lightly greased baking sheet. Arrange lengths of drained rhubarb, depending on the thickness of them, into the middle of the pastry rectangles and brush some of the reserved juice from the roasted rhubarb around the edges to give the pastry a shine. Bake for 20 minutes, until golden and risen.
You could also use the same ingredients to make a tarte tatin but using rhubarb instead of apples…