To make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil. Leave to boil for one minute only and take off ...
Should the pastry begin to puff up prick a few holes in the base with a thin skewer. Cut the rhubarb into 1 inch lengths and arrange the rhubarb in the pastry shell and sprinkle evenly with sugar.
This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla.