Rhubarb

How To Make It

1. Finely grind biscuits and 1 tsp of cinnamon in blender. Add butter and process until combined. Press mixture into base of a lined, buttered, 23cm springform pan. Chill in the tin for 2 hrs. Fill the tart case with the thick custard, smooth the surface and chill for a further 30 mins.
2. Preheat the oven to 200°C and chop the trimmed rhubarb stalks into 5cm lengths and toss through the brown sugar and remaining cinnamon in a baking dish. Squeeze half a lemon over the rhubarb and cover the dish with foil and bake for 30 mins. Allow to cool.
3. Carefully remove tart from the tin and top with the rhubarb compote.