A roll of puff pastry
about 250g. rhubarb
2-3 tbsp. caster sugar
Keep the trimmings from the rhubarb, put them into a small pot and add a tiny little bit of water and 2tbsp caster sugar and a squeeze of lemon juice
1/4 tsp. of ground cinnamon
Roll out the puff pastry and prick it all over with a fork. Cut four rectangles and put them on to a non-stick or heavy baking tray, spacing them out well. Cut the rhubarb into 11cm lengths and lay them on top of the puff pastry as close together as you can, leaving a rim of about half a cm around.
Pre-heat the oven to 220°C/425°F/gas mark 7. Sprinkle the caster sugar evenly over the rhubarb and bake the tarts for about 15-20 minutes until the pastry is crisp (this depends on your oven. My tarts were in for almost 45 minutes, but then, my oven is very temperamental!)The rhubarb should not colour at all!
Meanwhile put the rhubarb trimmings in a pan along with the sugar and simmer it together for 8-10 minutes, stirring every so often. Strain the liquid through a fine meshed sieve, pushing all the liquid through with the back of a spoon Boil this liquid until it has reduced by about half and has begun to thicken. Remove from the heat and leave to cool.
Take the tarts out of the oven, finely dust with some ground cinnamon, place a dollop or two of really good vanilla icecream onto each tart and finally spoon some of the rhubarb syrup over. It didn’t take us too long to devour the tarts! They tasted great!