Quick and easy recipe for homemade rhubarb tart

There’s something about a touch of autumn in that puts comfort food back on the agenda. I took advantage of some fresh rhubarb in the shops today to put together a rhubarb tart. Here’s the recipe which can be adapted for apple, blackberry, or other fruits.

You will need one oven proof pie plate or dish.

For the pastry, you need 8 oz self raising flour, 2 oz margarine, 2 oz lard, dash of lemon juice.

For the filling you need sliced rhubarb, a little lemon juice, 3 oz brown sugar (or more depending on your taste).

Pastry method: Cube the butter/lard and rub into the flour using your fingers. Add a dash of lemon juice and, if needs be, a little water to make the pastry just moist enough to knead. Split the pastry into two portions and pop into the freezer for a few minutes to make it easier to roll.

Slice the rhubarb and set to one side. Lightly grease the pie dish/plate.

After about 10 minutes, the pastry should be ready to roll. Take one portion, lightly sprinkle with flour and then roll between two sheets of cling film. Roll thinly enough to line the bottom of your pie dish/plate.

Fill with rhubarb, sprinkle over the sugar and add a dash of lemon or orange juice.

Roll the remainder of the pastry thinly to cover the pie. Press down the edges with a fork to seal. Score the top of the pie with an X or prick it gently to allow some steam to escape.

Bake at 180c for about 20 minutes until the pastry is brown and the rhubarb has cooked through.

Serve with custard or cream or ice cream.