"The combination of strawberry and rhubarb is one of my favourites, using garden rhubarb rather than forced, that carries on into summer and the strawberry season. It’s the fruits’ beautiful pink hues and their flavours – at once sharp and sweet – that I adore. With a creamy, fragrant rose custard and the crunch of the spelt crust, there are many textures and flavours in this free-form tart, but they merge brilliantly."
The Natural Baker by Henrietta Inman. Published by Jacqui Small, an imprint of The Quarto Group (£20). Out now.