Rhubarb Tartaleta With Whiskey Mascarpone

I love the synthetic flavouring of rhubarb and custard, but for some reason, my own experience of cooking fresh rhubarb fails to deliver on flavour. I used to call rhubarb "pink celery" because that was how it seemed to behave when I tried to cook with it. I came across a recipe on the Waitrose …

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