The rhubarb season starts in April, making it a great ingredient for an Easter treat.

Ingredients:
200g plain flour
200g softened butter
150g ground almonds
100g caster sugar
2 large egg yolks
Pinch of salt
1.4 kg rhubarb
180g caster sugar
Juice and zest of one orange
2 tsp vanilla bean paste
Cream, custard or ice cream to serve

Method:
1. Put the flour, butter, almonds and salt into a food processor and mix until it looks like breadcrumbs. Add the egg yolks and sugar and continue to mix until it forms a ball.

2. Remove onto a piece of clingfilm/beeswax and shape into a flat disc. Wrap and chill for 30 minutes.

3. Put the rhubarb, sugar, juice and zest of the orange and vanilla into a large saucepan. Simmer for 10-15 minutes until the rhubarb is cooked.

4. Pour into a colander to remove most of the juice and leave to cool.

5. Get the pastry from the fridge and roll out two thirds of it on a floured surface until it measures roughly 30cm.

6. Carefully lift into a 23cm greased pie dish. If it cracks just use the offcuts from the edges to patch it up. Pop back in the fridge for 20 minutes.

7. Heat the oven to 200°C (180°C fan/gas mark 6). Line the pastry case with grease-proof paper then fill with baking beans. Cook for 15 minutes. Remove the paper and beans and cook for a further 5 minutes. Leave to cool for 5 minutes.

8. Add the rhubarb mixture to the pastry case, then roll out the rest of the pastry and cut strips to any width you like. Lay them across the tart to make a pattern of your choice.

9. Sprinkle with a little more caster sugar then cook for 15-20 minutes, keeping an eye on it to make sure it doesn’t burn. Serve with your favourite accompaniment for a delicious Easter treat.