For the pastry...
100g plain flour
50g vegan margerine
2 tbsp cold water
3 big stems of rhubarb
3 desert spoons muscovado sugar
Mix the flour and butter together with cold hands and add the water until you have a firm pastry. Wrap in cling film and refrigerate whilst the rhubarb stews...
Chop the rhubarb and place in a pan with sugar, simmer on a medium heat til compote consistency, maybe 15/20 mins stirring occasionally.
Roll pastry out 4mm thick or thicker if you prefer heavy pastry.
Prick with a sharp knife and blind bake for 5 mins on 180oC and then fill with the rhubarb mixture.
Bake on 175oC for 15/20 mins and watch the rhubarb go caramalised and golden!Swedish Glace if you have some its YUM!