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375g ready-rolled puff pastry or roll puff pastry to a rectangle about 35x25cm
80g amaretti biscuits
whipped cream, vanilla ice cream or good quality custard
1 Heat the oven to 200degC.
2 Unroll the pastry and place it on a well-greased baking sheet that has been lined with greaseproof paper. Fold over the sides to make an edge and press down with a fork.
3 Crumble the amaretti biscuits and scatter over the bottom of the tart.
4 Cut the rhubarb stems in half, then slice into long thin strips and put into a bowl.
5 When you are ready to cook the tart, toss the rhubarb in the sugar and immediately stack it on top of the pastry and put it into the oven. If you wait it will start to produce a lot of liquid.
6 Cook for 35 to 40 minutes, until the pastry is a light golden colour.
7 Cut into six even-sized rectangles and serve with your desired accompaniment.
Alison Lambert, chef at the Otago Farmers Market, will demonstrate this recipe at the market on Saturday morning.