Slice the rhubarb thinly and put it, the brown sugar, water, & spices in a saucepan on lowest heat for about an hour, with the lid on, until the rhubarb has totally collapsed. Strain the liquid into a bowl or jug. Remove the cinnamon & star anise & then set the rhubarb aside to cool.
Create a batch of sweet shortcrust pastry (see link for recipe). Once you’ve mixed it all up, put it in the refrigerator for at least 30 minutes before rolling out.
Roll out your pastry & place in your tart or pie dish. Cover with parchment paper & fill with rice or baking weights & bake for about 15 minutes. Allow to cool while melting chocolate.
Melt 375g (about 13.2 oz) of semi-sweet good quality chocolate. When the chocolate is melted, pour it into the base of the tart. Don’t fill it too much, you want just a thin layer. Refrigerate until chocolate sets.
Make custard. You could do this from scratch, or use 1 box of custard powder & make according to the directions on the package.
Once your chocolate/pastry has hardened, put a layer of the cooled rhubarb on top of the chocolate. Pour the custard over the rhubarb & put in the refrigerator to set. You need the custard to set to about the firmness of Jell-O before you top with strawberries.
Decorate the top with strawberries. It’s hard to say exactly how many you will need, but about three baskets should do it. Once the custard has set, layer the strawberries, halved, on top of the custard in a circle starting from the outer edge until right in the middle. Make a second layer on top to cover any visible gaps where you can see the custard.
Sprinkle with fine white sugar & put back in the refrigerator. The strawberries will absorb the sugar & turn into a sort of glaze. If you want to get fancy, you can use a dessert torch to heat the sugar & caramelize it into a nice crust. Serve with vanilla ice cream on the side.
Chef’s Note: You can omit the rhubarb and use more strawberries to turn this into just a strawberry tart.
Prepare & bake brownie mix as directed on the package for 8″ or 9″ square baking pan. Remove from the oven. Immediately use round handle of a wooden spoon to poke holes at 1″ intervals down through the brownies to the pan.
Pour cold milk into a large bowl. Add the pudding mix. Beat with a wire whisk for 2 minutes. Stir in a few drops of each color food coloring to tint the mixture orange.
Quickly pour about ½ of the thin pudding evenly over the warm brownies & into the holes. Let remaining pudding mixture stand to thicken slightly. Spread the remaining pudding over top of the brownies to “frost”.
Refrigerate for 1 hour or until ready to serve. Cut into 2″ squares. Cut each square diagonally into triangles.