Shortcrust pastry

• 6oz Self Raising Flour
• 3oz Butter
• Salt - a pinch

Rub together until like breadcrumbs

Water to mix to a consistency which can be rolled out

Use an 8" - 9" shallow tart dish (up to1 inch deep)

Grease and flour dish

Line with pastry, leaving sufficient left over to cut strips for lattice work for top of tart

Filling

• Strawberry or Gooseberry jam - 3 tablespoons

Spread jam over pastry tart liner (on the base only)

• Rhubarb - cut across stem into ½ inch widths

Roughly place onto jam layer, with sufficient to amply cover, approx 1- 1½lbs

Place strips of pastry on top of rhubarb, reaching and fixing to pastry at sides with a little water.  Make the lattice in a criss cross, with holes small enough to elevate the marshmallows when used. DO NOT add marshmallows at this stage

Bake the tart in a hot oven 220°C, gas mark 7 on the middle shelf for approx 20 -25 mins.  Check, cook until rhubarb is just going soft (not mushy).

The tart can then either be finished immediately or left to go cold for another day.  If you make individual ones, they can be frozen for future use.

Marshmallow

• 1 pack of white and pink, approx 8oz

Place white and pink marshmallows alternately on the lattice work

Heat the oven to 220°C, gas mark 7.  Place tart on top shelf and allow marshmallows to 'just' brown, not melt away completely! Approx 4 - 6 mins

For a vegetarian version try vegetarian marshmallows or use a meringue topping instead (as for lemon meringue pie)