Base

• 6oz/170g digestive biscuits
• 1½oz/170g margarine
• 2 level tbs golden syrup

Filling

• 1lb/450g rhubarb
• 2–3oz/57–85g sugar
• ¼pt/142ml water
• 2 level tbs cornflower
• ½ level tsp cinnamon

Method

Grease tin or flan ring. Crush digestive biscuits. Melt margarine & golden syrup & stir in biscuits. Press into a tin and leave to set.

Wash, trim & cut rhubarb.

Dissolve sugar in water in a saucepan. Add rhubarb & cook gently until tender. Drain off syrup. Place cornflower & cinnamon in basin & mix to a thin paste with 2 tbs rhubarb syrup. Add to rhubarb in pan & cook for 2 mins, stirring continuously. Pour into biscuit case & leave to set.