Rhubarb pie

Rhubarb pie

A classic pie using seasonal fruit makes perfect sense as spring gets on its way

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 45 minutes

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Cook the rhubarb in a pan with the sugar and orange zest until just tender.
  2. Line a large ovenproof plate with 1 sheet of pastry. Fill with the rhubarb mixture. Cover with the other pastry sheet and trim the excess. Bake for 20 minutes, or until the pastry is browned and crisp.

Per serving

306 kcalories, protein 4.1g, carbohydrate 39g, fat 16 g, saturated fat 6.2g, fibre 2.1g, salt 0.58 g

Recipe from olive magazine, May 2009.

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Latest comments and suggestions

  • 11 May 2011

    Harry rated this recipe

    5 stars

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  • 19 September 2011

    opica rated and commented on this recipe

    5 stars

    Funny, I know no man, that likes rhubarb.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 45 minutes

Ingredients

  • 4-5 stalks rhubarb , trimmed and chopped
  • 3 tbsp golden caster sugar
  • 1 orange , zested
  • 2 sheets ready-rolled pastry (sweet or plain)
  • milk , for brushing
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Per serving

306 kcalories, protein 4.1g, carbohydrate 39g, fat 16 g, saturated fat 6.2g, fibre 2.1g, salt 0.58 g

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