I wasn't sure lime would work with rhubarb but it adds a zinginess to it which tingles the tastebuds.
Serves 8
Ingredients
For the Pastry Case
300 g (31/2 oz) plain flour
50 g (2 oz) self-raising flour
pinch of salt
1/2 tablespoon caster sugar
125 g (4 oz) unsalted butter
2 tablespoons sour cream
Dash of lime juice
For the Filling
125 g (4 oz) caster sugar
75 ml (3 fl oz) water
zest of 1 lime
1 cinnamon stick
900g (1 lb 14 oz) rhubarb, trimmed and cut into 5 cm (2 inch) pieces
Ice cream or custard, to serve
Method
1. To make the pastry, combine the flours, salt and sugar in a bowl. Rub in the butter until crumbs are formed. Add the sour cream and lime juice and keep mixing to form a dough (it won't be smooth but this is fine). Wrap the dough in cling film and chill for 2 hours.
2. Preheat the oven to 200 C/fan oven 180 C/Gas Mark 6. Grease a 25 cm (10 inch) round tart tin; trim the overhanging edges. Prick the base of the pastry case with a fork and cover with baking paper and baking beans. Cook for 15 minutes. Take out of the oven and remove the paper and beans, then cook the pastry case for a further 5 minutes.
3. To make the filling, combine the sugar and water in a saucepan and cook over a low heat until the sugar dissolves. Add the lime zest and cinnamon stick and bring to the boil. Add the rhubarb, bring back to the boil, then reduce to a medium heat. Cover and simmer for about 5 minutes until the rhubarb is just soft. Remove from the heat and leave to stand for 15 minutes.
4. Using a slotted spoon, remove the rhubarb and set on one side. Reduce the cooking liquid by half. Remove from the heat and leave to cool slightly. Remove the cinnamon stick.
5. Place the rhubarb in the cooked tart case and then pour over the syrup. Cook at 180 C/fan oven 160 C/ Gas Mark 4 for 15 minutes. Serve with ice cream or custard.
