In a food processor pulse the flour and salt for a couple of seconds. Add the butter and process on a low speed for 10 seconds. Add the cold water and pulse for a further 10 seconds until everything comes together.

Turn out the dough onto a lightly floured surface and knead it 4-5 times until you have a smooth pastry. Do not overwork it.

Transfer the pastry onto a baking sheet lined with lightly floured parchment paper. With your hands, flatten the pastry into a round disc shape

With a rolling pin, roll out the pastry to a circle approximately 30cm in diameter and 4-5mm thick. Put the pastry in the fridge to keep cold while you arrange the filling. Preheat the oven to 220°C/Fan 200°C.

If you're making a spiral pattern, divide the rhubarb into three piles. Cut the first pile into 5 cm batons, the second pile into 3 cm batons and the third pile into 1 cm batons.

Put all the batons in a bowl and add the 220g sugar, orange zest, juice, marsala wine, salt and mix well.

Arrange the rhubarb on top of the pastry disc starting with the biggest pieces of rhubarb on the outside edge and working in smaller pieces until you get to the centre.Remember to leave a 6 cm gap around the edge of the pastry disc so you can fold it up to encase the filling.

Save the leftover rhubarb and sugary mixture to make the glaze later.

Fold the edges of the pastry on top of the rhubarb, overlapping the pastry as you go. Don't forget this is a rustic, free-form galette so you don't need to fuss over what the edges look like. Embrace the messy look!

Brush the top of the rhubarb galette with the melted butter and sprinkle over 4 tbsp caster sugar. Bake in the oven for 12 minutes then turn the heat down to 200°C/Fan 180°C and bake for a further 30 mins.

Take the rhubarb galette out of the oven and leave to cool while you make the glaze.

To make the glaze, add the reserved rhubarb trimmings to a small saucepan and pour in 75ml of water. Boil for around 10 minutes until the rhubarb is soft.

Once soft, use a sieve to strain the juice from the rhubarb and return it to the pan. Add 2 heaped tbsp of granulated sugar and heat to dissolve. Don't stir it once it's on the heat or it will go grainy, instead shake the pan until the sugar is dissolved. When the glaze is clear boil it until you have a thick syrupy mixture.

With a pastry brush coat the cooled rhubarb galette with the glaze. Serve warm with double cream, ice cream or custard.