Instructions: 1. Process flour butter and sugar till balled and resemble breadcrumbs then add egg.Knuckle pastry into 8" pie tin 2. Line tin with greaseproof or silver foil, weigh down and bake blind for 20 mins. Remove weight and bake another 8 mins. Cool 3.Simmer rhubarb with all but 2 tsp of sugar and orange juice Stir to break up rhubarb. Add stem ginger if using and allow to cool 4.Stir corflour into ready made custard and slice strawberries 1/4 " thick 5. Cover bottom of tart with custard, spoon rhubarb on top. Arrange strawberries in circles, sprinkle reamining sugar.

6. Bake for 15-20 minutes

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