900g Rhubarb
750g Sweet Pastry (you may use pre-rolled or frozen pastry)
1 cup Chelsea White Sugar
30g Plain Flour
160g Raspberries (fresh or frozen)
40g Chelsea Icing Sugar

1 : Use a 28cm flan tin with a removable base. Wash, trim and cut Rhubarb into 2 - 3cm lengths.
2 : Line buttered flan tin with Sweet Pastry, leave some spare to use as Lattice top.
3 : Mix Chelsea White Sugar, flour, Raspberries and Rhubarb together. Place into lined flan and spread evenly.
4 : Roll out the rest of the pastry and cut into thick strips. Lay on top of flan in lattice pattern. Pinch off at the edge of flan.
5 : Bake at 180 Degrees Celsius for 1 1/4 hours, you will know when it is cooked when the filling is bubbling and the pastry is golden brown. Remove from the oven and allow to cool. Dust with Chelsea Icing Sugar and serve in slices with double cream.