and use about two-thirds of it to line a suitable tin. Place the sliced rhubarb into the tart, sprinkle with sugar. Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash ...

with most or all of the liquid - do not make the pie too watery, but the rhubarb should be just covered in the liquid. Arrange lattice on top, crimp edges in. Brush the top of the lattice with the egg ...