I just love pink rhubarb – and now that it’s in season and available from Ocado, you’ll find it works beautifully in this simple hazelnut frangipane tart, spiked with orange and ginger. My slightly left-field pastry technique is to line the pastry case as soon as the pastry is made, and then chill it afterwards – it’s so much easier to work with than fridge-cold pastry, and a quick stint in the freezer gives it the necessary resting time.
Instantly shop all these ingredients from ocado.com/rhubarbtart
