English strawberries are in the shops now - I worry about the environmental impact of all that heated polytunnel growing, and then - hypocritically - go and buy them. I am always a little disappointed, as the flavour is never going to be as good as the ones in May and June grown in the sunshine and open air. But, they are fine for cooking, and go so well with rhubarb. I love crostatas which is just a posh way of saying tart! They are so easy to make and look so pretty. I chopped the rhubarb and cooked it with sugar. Make sure it goes into a puree. When cool, mix with sliced strawberries and a couple of teaspoons of cornflour, then pile in the middle of a round of shortcrust pastry and bring the edges up around the filling. Bake in a medium oven (on baking parchment) for 35 minutes or so until the pastry is crisp and the filling has cooked into a delicious sweet jamminess. Serve with clotted cream for a real Easter treat.