RICOTTA AND RHUBARB TART

The rhubarb now in season is pink and sharp, perfect for jolting you awake after winter. You can also make this into individual tarts. Preparation 30 minutes, plus chilling Cooking 45 minutes Serves 4-6 300G READY-ROLLED SHORTCRUST PASTRY 150G CASTER SUGAR

JUICE OF ½ LEMON

200G RICOTTA

100G CREAM CHEESE

2 MEDIUM EGGS

1 TSP VANILLA EXTRACT

300G RHUBARB, CUT INTO 5CM CHUNKS 6 STRAWBERRIES

50G SHORTBREAD BISCUITS

1 Line a 20cm tart case with the pastry sheet, making sure you press it firmly into all the edges. Trim off any excess, prick the bottom all over with a fork and chill for 20 minutes. Preheat the oven to 180°C (160°C fan oven) gas mark 4.

2 Line the pastry case with crumpled baking parchment and fill with baking beans. Bake for 12-15 minutes until the sides have set. Remove the beans and paper and return to the oven for 5 minutes until the pastry is cooked through.

3 Beat 100g of the caster sugar, the lemon juice, ricotta, cream cheese, eggs and vanilla until the mixture is smooth. Once the pastry is ready, fill with the ricotta mixture. Put back in the oven for 15-20 minutes until set but with a slight wobble in the centre.

4 In a pan, simmer the remaining sugar with 200ml water. Add the rhubarb. Cook for 3-5 minutes until the pieces start to soften but still hold their shape. Set two pieces aside.

5 As soon as the tart comes out of the oven, arrange the rhubarb all over the top. Cool, then chill until ready to serve.

6 Simmer the syrup with the two pieces of rhubarb and the strawberries, stirring, until the liquid has reduced to a third and the fruit has broken down.

7 Before serving, crumble the shortbread biscuits over the tart and drizzle over the rhubarb and strawberry syrup.