Rhubarb and Strawberry tart

We had some rhubarb that was about to go off and we weren't sure what to do with it so I popped it with some sugar on the stove to simmer down into a lumpy puree.

This was to spread onto the base of my shortcrust pastry.

Next there is a layer of vanilla custard, topped with fresh strawberries.

To stop the strawberries oxidising you should brush them with boiled jam to seal them but I had the juices from my boiled rhubarb which worked very well. 

This also finishes off the tart with an appetisingly shiny look.

Click here for the recipe.