It’s Sweet and Tangy

Ingredients

Short Crust Pastry

• 6 oz plain flour
• 1 oz icing sugar
• 3 oz butter or marg
• Slight cold water to mix 2 tbls

Method

1. Rub the fat into the dry ingredients until it resembles fine breadcrumbs.
2. Mix to a stiff paste with cold water.
3. Knead quickly to remove cracks
4. Roll out and line an 8 inch flan tin.

• Note: if you have a food processor the best way to make pastry is to put all the ingredients in together and whizz until combined, or you can use ready made shortcrust pastry.

Filling

• 1lb of Rhubarb cleaned and cut into chunks
• 4 to 6 oz castor sugar
• 1 rounded tablespoon of flour
• 1 beaten egg
• Grated rind of an orange
• 2 tablespoons orange juice made up to a 1/4 of a pint of water

Method

1. Mix together flour, sugar and beaten egg, orange rind, orange juice and water
2. Cook in a double saucepan or in a basin over boiling water till slightly thick (as you would for lemon curd).
3. Place the uncooked  rhubarb  (make a spiral with the pieces) in the pastry case and pour over the orange mixture.
4. Bake in a fairly hot oven  220 C or gas 7 for 40 to 50 minutes 10 degrees less for a fan oven