Tom Kerridge makes a delicious custard and rhubarb tart with marmalade glaze and clotted cream in his Spring Kitchen.
Tom says: “Rhubarb is bank in season. The redder the rhubarb the sweater it is.”
To give the rhubarbs a delicious flavour, Tom cooks them in the oven for about five minutes covered in sugar, orange juice and grenadines.
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