It’s British rhubarb season and I couldn’t be happier. Especially considering I have a friend who’s rhubarb patch is absolutely rampant due to the fact that no one in the household like rhubarb. So I played the good samaritan and offered to thin it out a bit and managed to bag myself a good haul of fresh organic rhubarb.
So I got set to get baking. As usual I went trawling Good Food for an exciting new recipe and this is what I settled on; Rhubarb and Almond Crumble Tart. I really should have been working but it was worth it to have something for my afternoon tea break. The only problem with this pie is that I’m the only one who will eat it as Mr. A hates rhubarb. Hmm, I may have to gift some slices in order to conserve my waistline. This tart is a nice change from the cloudy heaviness of the sticky toffee cheesecake I last baked and far more acceptable to dig in to for 11′s.
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