Cook time: 45 mins | Prep time: 15 mins | Serves: 6

Ingredients.

• 1 bunch of rhubarb

• 1/2 cup of coconut sugar

• 1 orange, juice and zest

• 1 Careme shortcrust pastry

• 1/2 cup sliced almonds

Method.

1. Pre heat the oven to a 180°C fan forced (350°F). Cut the rhubarb into 10cm logs and rise them. Line onto a lined baking tray. Add coconut sugar, orange juice, and zest on top of the rhubarb. Bake for 15 minutes.

2. Take out the shortcrust pastry to soften. Roll out pastry to approximately 45cm x 25cm rectangle onto baking paper.

3. Place rhubarb logs in two rows in the center of the pastry. Reserve liquid from the baking tray.

4. Fold in the edge of the pastry up over the rhubarb to create an inch border. The finished size will be 30cm x 20 cm.

5. Bake for 30 minutes on the top shelf. Add sliced almonds on top and cook for another 5 minutes, until the pastry is golden brown. Place on a serving platter and pour the reserved liquid over the top and serve with vanilla bean or plant-based ice cream.

Enjoy! Amanda x