Rhubarb pie

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• Harry

  11 May 2011

  Harry rated this recipe

  

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• opica

  19 September 2011

  opica rated and commented on this recipe

  

  Funny, I know no man, that likes rhubarb.

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• Eggy

  03 March 2012

  Eggy rated this recipe

  

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• Rakin

  21 October 2012

  Rakin rated and commented on this recipe

  

  So so simple...perfect

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• Judy

  14 April 2013

  Judy commented on this recipe

  Today I made rhubarb pie for our Sunday lunch. I made basic shortcurst pastry as taught by my mother and my grandmother - it is so easy and takes so little time. I picked rhubarb from the garden, chopped it into 1" pieces and tossed them with sugar and cornflour: sugar sweetens and cornfour thickens the juice. Put into the pastry base, put the top on - cook for around 20 -30 minutes ( I cook on an Aga so temperatures are more instinctive than precise). Can't understand why anyone would pre-cook such a soft fruit as rhubarb before putting it into the pie. But then can't understand why anyone can't make basic shortcrust pastry.

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• Lily

  24 April 2013

  Lily commented on this recipe

  Hi Judy. I see you tossed the rhubarb in sugar and cornflour but how much sugar do you need? I'm never sure, that's why I've pre-cooked the rhubarb in the past, so I can taste it.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

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

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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