Like the idea of rhubarb pie? One of the first fruits that you can harvest this year – thanks to growers who produce the fruit all year around – rhubarb has a flavour all of its own. Known for being pretty tart, it will need to be cooked to enable you to enjoy it to its full potential.
Sweetened with strawberries, this rhubarb pie is one of our favourite recipes for the spring time fruit and would make the perfect desert throughout the summer months. Check it out below, then head over to our food hub for more recipe ideas and inspiration.
- Special thanks to Healing Manor for sharing this recipe with us
- Butter, 180 grams
- Caster sugar, 130 grams
- 6 Free Range Egg Yolks
- Plain flour, 400 grams
Rhubarb and strawberry filling
- Rhubarb, three stems cut into one centimetre pieces
- Medium punnet of fresh strawberries
- Light brown sugar, 65 grams
- Granulated sugar, 65 grams
- Cornflour, 30 grams
- Salt, a quarter of a teaspoon
- Orange juice, one tablespoon
- Vanilla extract, half a tablespoon
- Unsalted butter, two tablespoons
- 1 egg
1. To make the pastry you'll need to start by creaming together the butter and sugar until fully combined. Beat in the egg yolks one at a time and mix until they’re fully mixed together with the butter and sugar.
2. Mix in the flour with the dough hook to your mixer, or with a wooden spoon until your hands are needed to form a ball of dough.
3. Tip out the dough onto a floured worktop and knead together until smooth. Wrap the pastry in cling film and leave in the fridge for at least 30 minutes.
4. Next, you'll need to move onto the filling for your pie. Start by pre heating your oven to 200ºc.
5. In a bowl combine the strawberries, rhubarb, sugar, cornflour, salt, orange and vanilla. Stir together and leave to one side whilst your prepare your pastry case.
6. Remove your pastry from the fridge and leave at room temperature for 5 – 10 minutes before rolling out 2 thirds of the dough to fit a 22cm pie dish.
7. Place the filling into your pie crust and using your fingers or a small spoon, dot the butter evenly over the top of the filling.
8. Roll out the remaining pastry and cut into strips and shapes to decorate your pie top. A lattice effect is perfect for this pie, as it leaves lots of open top for the filling to breath and cook through, helping to break down that fibrous rhubarb. Once finished, trim the edges and lightly brush the pastry top with the egg and milk mixture, and sprinkle with sugar if desired.
9. Place the pie dish into the oven, placing a large lipped tin underneath, to catch any bubbling juices. Cook at 200ºc for 20 minutes before turning down the oven to 170ºc and baking for a further 35-49 minutes. If your pie top looks like it’s browning too quickly, lightly place a layer of foil over the top.
10. Once the pie has cooked through, remove from the oven and serve with generous lashings of homemade custard and/or ice cream.
Tip: if you leave the pie for 2-3 hours after cooking, the filling will thicken event more. Leftover can be sorted in a airtight container for up to 5 days in the fridge.