Name: Rhubarb pie
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 1/3 cup (60g) cornflour; 1/4 cup (55g) caster sugar, plus 1 1/4 cups (275g) extra; 1 pinch ground nutmeg; 1 kilogram rhubarb stalks, cut into 3cm pieces; 1/2 teaspoon grated lemon rind; 3 sheets frozen puff pastry, thawed; 30 gram unsalted butter, cubed

Rhubarb pie

Sweet, fruity and juicy, this glorious rhubarb filling is superb topped with a flake, golden crust. Serve this beautiful dessert pie fresh out of the oven with a dollop of ice-cream.

Serves 6

Prep

20M

Cook

1H 30M

Total

1H 50M

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Ingredients

1/3 cup (60g) cornflour

1/4 cup (55g) caster sugar, plus 1 1/4 cups (275g) extra

1 pinch ground nutmeg

1 kilogram rhubarb stalks, cut into 3cm pieces

1/2 teaspoon grated lemon rind

3 sheets frozen puff pastry, thawed

30 gram unsalted butter, cubed

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a baking tray with foil and place in oven.

2.In a large bowl, combine cornflour, caster sugar and nutmeg. Toss through rhubarb, lemon rind and remaining sugar. Stand 10 minutes, until juices begin to appear.

3.Lightly grease a 23cm pie dish. Line with 2 sheets puff pastry, leaving overhang. Spoon in rhubarb mixture and dot with butter cubes.

4.Brush pastry rim with water, then top with remaining pastry sheet. Press edges together to seal. Trim overhang to 1cm. Fold over and crimp with a fork.

5.Place pie dish on prepared tray in oven. Bake 1 1/2 hours, until top is golden brown. Cool on a wire rack. Serve warm.

You will need 1kg of rhubarb stalks for this recipe. This measurement is after the leaves and tops have been removed. Pastry is easier to handle when it is just starting to thaw.
Note

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