I love rhubarb. I think it is a very under-used fruit. So I have decided to come up with a few different ways to use it. Of course this has nothing to do with the fact that I have loads of it growing in the garden at the moment. No, no of course not!
So far I have made Rhubarb and Ginger muffins and now I’m onto Rhubarb pie. A simple yet truly delicious dish.
I have been making fruit pies for years. At first I followed my Mum’s method (ever the obedient daughter). She would put the raw fruit directly onto the pastry base and then sprinkle with sugar. But, I found that this made the juice too runny and that, in turn, made the pastry base too soggy.
So, I put my thinking cap on and came up with a way of thickening the fruit juices with cornflour before the fruit went into the pie. I have used this method ever since, not only is it a good way of creating a nice thick juicy sauce, it also allows me to adjust the sugar levels in the fruit, before putting it in the pie.
Preheat your oven to 180C/360F/Gas mark 4.
Place the rhubarb, sugar and 6 fl oz of water into a large pan. Place the pan onto the hob and bring the water to the boil. Reduce the heat and simmer the fruit until it is tender. Gradually stir in the cornflour mixed with water and this thicken the liquid.
Remove the pan from the heat and leave to cool.
Meanwhile, remove the pastry from the fridge and cut one third off and put to one side (this is for the top).
Roll out the remaining two thirds of the pastry and lace onto the base of a deep pie dish. I lightly grease my deep plate, so that it is easier to remove the slices when I’m dishing it up.
Pour the cooled rhubarb over the pastry.
Roll out the remaining pastry into a circle large enough to cover the pie.
Brush water onto the edge of the pastry base and place the top over it. Trim off the excess using a sharp knife. Press the edges of pastry firmly together. I use my thumb (like Mum taught me).
Cut two small slits or one small hole in the top of the pastry.
Brush the top with milk and sprinkle lightly with caster sugar.
Place the pie into the centre of your preheated oven and bake for 30 minutes or until golden brown.
I serve my pie with either thick custard, cream or Cornish Vanilla Ice cream. Mmmm delicious.