Rhubarb and Orange tart

• 8oz sweet pastry
• 1 lb rhubarb
• 6oz sugar
• 1oz flour
• 1 egg, beaten
• Orange rind, grate
• 2 T orange juice
• 1/2 c water

Line a pie dish with sweet pastry.

Wash rhubarb and cut into 2 1/2 cm lengths. Place on pastry. Bring water, sugar, rind and juice to boil in a saucepan. Place egg and flour in a bowl and pour the juice and water over, stirring to blend, return to heat and stir until thick. Pour over rhubarb. Cut strips of pastry to form a lattice on top. Bake at 200C for 30 minutes.

Time: 60 minutes

Comments: delicious
Source: Rally cook book, page 183