Rhubarb Pie

Rhubarb Pie

This easy to make bottomless rhubarb pie combines sweet and tangy to create an appetising filling topped with a beautifully crispy pastry topping. A lovely sweet dish using sensational spring ingredients, the rhubarb pie is wonderfully easy and simple to make and is best served with a dollop of fluffy whipped cream.

Ingredients

Butter	150 g
Wheat flour	175 g
Water	2 tbsp
Cleaned rhubarb Or 375g Gooseberries	500 g
Sugar	25 g
Potato starch	1 tbsp
Beaten egg	1
Whipped cream	250 ml

Instructions

Step 1

Cut the butter into pieces and rub into the flour to make a fine breadcrumb consistency. Add the water and quickly make into a dough.

Step 2

Wrap in clingfilm and chill for about an hour in the fridge.

Step 3

Roll the dough out to approximately 20 x 30 cm and cut off 2 wide strips to put around the edge of the pie dish.

Step 4

Cut the rhubarb into chunks of about 3 cm. Put either the rhubarb chunks or gooseberries in the pie dish.

Step 5

Mix the sugar and potato flour together and sprinkle it over the fruit.

Step 6

Now cut the rest of the dough into long strips and place over the fruit like a grid. If necessary press the dough on the edge with a fork.

Step 7

Now brush the pastry with some beaten egg. Bake the pie in the middle of the oven for 30 minutes at 225 ° in a traditional oven. Serve it warm.

Enjoy!

https://arlauk.cmsstage.com/recipes/rhubarb-pie/