There probably isn't a vegetable easier to grow than rhubarb. Even in acold and damp summery climate when little else is flourishing, planting rhubarb is a breeze for any lazy gardener like me. Dividing up the root clumps (called crowns) creates mini plants and a prolific harvest if you really like your rhubarb but don't want to invest in new plants.
We have lots of shady spots in the garden too, which owing to its giant rainforest-like leaves, rhubarb loves. Because of its excellent yield, unique taste and succulent rosy-pink stalks, rhubarb is the perfect solution to a cheap but delicious summer dessert. This beautiful vegetable isn't adored by all but combined with the flavours in this tart, it is an alchemy that is bound to win over any sceptic.
1 tsp grated ginger
1 star anise
The zest and juice of 1 orange
100g muscovado sugar
400g Puff pastry
Preheat the oven to 220ºC (200ºC Fan).
Boil the rhubarb with the orange, sugar and spices for about 15 minutes. Take it off the heat when it begins to bubble volcanically.
Roll out the puff pastry until it is about as thick as a £1 coin. Lay it on a sheet of baking parchment and transfer the cradle into a big baking tray. Make sure the pastry is just big enough to have the sides curling up slightly.
Brush the sides of the tart with a layer of whisked egg as these are the parts that will be left exposed.
Spoon your rhubarb mixture into the centre of the tart and spread it out evenly.
Leave in the oven for roughly 20 minutes until the pastry has risen and it is golden brown on the exposed edges.