Rhubarb is a very British food, provoking love and loathing in equal measure. Very few of us escaped rhubarb in our childhood when it was second to apples as an ingredient in tarts and pies. It was first introduced into Britain in the seventeenth century, but only became fashionable as a tart ingredient at the end of the eighteenth century, reaching its greatest popularity in the nineteenth century. After some time in the doldrums, it is now experiencing something of a revival. Traditionally it has been cooked with elderflowers or strawberries and in beer, as in this tart. The strawberries bring colour and texture and accentuate the lemony tartness of the rhubarb. The lovely rhubarb juices are used to make a sauce. The cooked tart will look very rustic and inviting and, once cut, will ooze a few juices, but somehow it doesn't matter when the flavour, texture and appearance are so wonderful.