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Each summer, I bake up a gaggle of strawberry-rhubarb tarts. I can’t resist because Irish strawberries are so ridiculously sweet and juicy, and you can’t beat the yields of homegrown rhubarb we have here in the garden. Inspired by Galway’s wild elixir guru, Claire Davey, I made my own wild rose water and wild rose simple syrup which I used to the glaze this pie. The flavour combination is really divine, this wild Irish rose, or rosa rugosa  is not perfumey, it has a rather delicate and sweet taste and fragrance which, to me, is a perfect pairing with the vibrant strawberry and tart rhubarb, of course all encased in a flaky shortcust pastry.

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