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Rhubarb Tart

By Mark Hix
Featured on Sainsbury's Magazine
There is undoubtedly a rhubarb revival happening, with lots of new and interesting recipes hitting the streets, along with well-made old classics, like this one
Nutrition per serving    (USDA % daily values)
CAL
517
FAT
68%
CHOL
0%
SOD
40%

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Ingredients for 6 servings

1 kg rhubarb, trimmed and chopped into 2cm pieces

1 large cooking apple, peeled, cored and chopped

300 g granulated sugar, plus a little extra for the top

1 egg white, beaten

thick custard or clotted Jersey cream, to serve

110 g soft butter, plus extra for greasing

135 g caster sugar

1 tsp baking powder

225 g strong flour

a pinch of salt

125 ml double cream

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