Walnut and rhubarb slice

A rich and decadent teatime treat, or fabulous dessert served with cream. Serves 16 • Ready in 1 hr

400g rhubarb stalks

2tbsp demerara sugar

175g plain flour

25g caster sugar

100g butter

1 egg yolk 1tsp vanilla extract

Zest of 1 orange

For the filling:

75g butter

45g light brown sugar

1tbsp honey

150g walnuts, chopped

2tbsp cream

You will also need:

26 x 16 x 3cm deep rectangular tin, greased and lined

1 Heat the oven to 180C/gas 4.

Slice the rhubarb into strips either the length or width of the tin. Toss with the demerara sugar and roast for 10 mins until just softened.

2 Meanwhile, put the flour and caster sugar into a food processor, add the butter, egg yolk, vanilla extract and orange zest. Pulse to combine. Press into the prepared baking tin. Prick the base, and bake in the oven for 18-20 mins or until pale golden and cooked through.

3 To make the filling, put the butter, sugar, honey and walnuts into a pan and cook over a low heat until the mixture is a pale straw colour (about 10 mins), add the cream and cook

for a few more seconds until well combined. Spread the filling over the base and return to the oven for 10-15 mins, until the topping is caramelised. 4 Remove and cool on a wire rack then top with the rhubarb. Slice to serve. Per serving: 173 cals, 12g fat,

5g sat fat, 12g carbs