700g rhubarb, washed and chopped 

75-100g sugar (alter to your taste) 

375g shortcrust pastry 

1 egg 

Method
Roll out half the pastry and line greased flan dish, mix the rhubarb and sugar, put into pastry case. Rollout remaining pastry, damp edges of pastry in dish and cover with lid, pressing edges together well, scallop edges, decorate top if required, brush well with beaten egg and make hole in centre. Place dish on baking sheet or tray (in case juice leaks all over oven!) and bake at 200°c for 35 – 45 mins until pastry is lightly browned and fruit is cooked. (cover with foil after 30 mins if necessary to prevent over browning) Sprinkle with sugar. Enjoy.