RHUBARB TART

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RHUBARB TART

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1/2 tsp. ground ginger
8 oz. shortcrust pastry
a little icing sugar

2 Ib. washed and sliced

rhubarb 6 oz. castor sugar

Butter pie-dish and place in it a layer of rhubarb, sugar, and ginger, then put in the rest of the rhubarb. piling it high in the center of the dish. Roll out the pastry, making it an inch larger all round than the pie-dish. Cut a strip off to cover the rim. Wet the rim with water and place the strip on top. Wet the strip with water and lay on the remainder of the pastry. Make three slits in the center of the pie. Decorate the edges by pressing with thumb and forefingers. Brush over lightly with milk, or glaze with water and sugar. Bake in a hot oven (425°) for 10 minutes. Lower heat to 375° and bake for 20 minutes more. Sprinkle with icing sugar and serve with cream.

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