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You’ll need a large, heavy-based ovenproof frying pan (ours was 22cm), or a tatin pan. Using the pan as a guide, cut the rhubarb into batons to fill the pan – longer pieces look better than small pieces – then set aside.
Heat oven to 220C/200C fan/ gas 7 and tip the sugar into the frying pan. Bubble until the sugar has dissolved and turns a shade or two darker. Add the star anise, then remove from the heat and lay the rhubarb in the pan, curved-side facing down. Dot with the butter and sprinkle over the lemon juice.
Trim the pastry to a circle slightly larger than the pan and put it on top of the rhubarb, tucking it in around the edges. You can now chill for up to 24 hrs, or cook straight away.
Bake for 15-20 mins until the pastry is golden and puffed and the caramel is bubbling around the edges. Put your serving plate over the pan and carefully flip it over (be wary of the hot juices). Serve in the middle of the table with ice cream piled on top, or cut into slices.