Pastry: 125g plain flour, 35g icing sugar, 1 tsp ground ginger, pinch of salt, 60g cold unsalted butter, 1 large egg yolk, 1 tbsp water

Rhubarb: 450g rhubarb, 200ml water, 200g sugar

Vanilla custard: 150ml double cream, 150ml whole milk, 75g caster sugar, 2 large eggs, 1 tsp vanilla bean paste (or seeds from 1 vanilla pod)

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Make the pastry: mix flour, icing sugar, ginger, and salt. Rub in butter until crumbly.
Add egg yolk and water, form a dough, wrap, and chill for 30 minutes.
Roll out pastry, line tart tin, prick base, and chill again. Bake at 350°F (175°C) for 12–15 minutes until lightly golden.
Cook rhubarb: cut into pieces and place in pan with water and sugar. Simmer gently until tender but not mushy, then drain and cool.
Make custard: heat cream, milk, half the sugar, and vanilla until steaming. Whisk eggs with remaining sugar, then slowly pour in hot cream mixture while whisking.
Assemble tart: arrange rhubarb in baked pastry shell, pour over custard mixture.
Bake at 325°F (160°C) for 30–35 minutes until custard is just set with a slight wobble.
Cool before serving. Optionally dust with icing sugar.

Add orange zest to custard for citrus notes.

Sprinkle flaked almonds on top for texture.

Glaze rhubarb with warmed apricot jam for shine.

Use a mix of rhubarb and strawberries for variety.