RHUBARB AND GINGER PIE

This summer I have been far more on top of the garden than ever before. With that has come enjoying the fruits of my labor including fresh vegetables and herbs. One of those is an almighty amount of rhubarb which to be honest I haven’t been sure how to use.

There is only so much rhubarb jams, chutneys and compotes that can be made but, as we near the end of summer, I feel I need to make the most of it. I’ve always loved rhubarb - the colour, texture and taste remind me of summers with my parents - so I hate to see it go to waste.

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Ahead of spending one evening with Cameron’s parents I decided to head out to the garden, pick a good bunch of rhubarb and make one of his Dad’s favourite puddings - rhubarb and ginger pie. It has to be the most comforting Sunday night dessert, eaten with a side of custard or ice cream.

Here’s what you’ll need to make my rhubarb and ginger pie.

For the pastry

  • 110g unsalted butter cut into small cubes (straight from the fridge)

  • 160g plain flour

  • 1/2 teaspoon granulated sugar

  • 60ml cold water

For the filling

  • 600g washed and sliced in 2cm pieces

  • 1 teaspoon finely grated fresh ginger

  • 200g granulated sugar, plus a little extra for sprinkling

  • 4 tablespoons plain flour

  • 1 large egg, beaten

Start by making the pie pastry. In a bowl add the butter, flour and sugar. Using a fork, or a pastry blender if you have one, combine the ingredients until they resemble breadcrumbs and the butter cubes are now tiny, smaller than a pea. Add all of the cold water at once and continue to mix. Roll into a ball, wrap in clingfilm and squash flat into a round disc. Place in the fridge for two hours, or ideally overnight.

Once you’re ready to bake the pie preheat the oven to 190C and lightly grease a 20cm pie dish. For the pie filling, combine the rhubarb in a bowl along with the ginger, sugar and flour. Set aside until ready to use.

Remove the dough from the fridge and on a lightly floured surface roll out into a large circle large enough to cover the pie dish. Place over the dish and fit to the sides before trimming away the excess dough. Roll out this remaining dough into another circle and leave to the side.

Place the rhubarb mixture into the pie. There’s no need to fork the dough or blind bake for this recipe. Place the remaining circular dough on top and squeeze together the sides. Using a sharp knife, slice six to eight gashes around the centre.

Use a pastry brush to add a little egg to the top of the dough. Sprinkle over some sugar and place in the oven for around 15 minutes. Then, reduce the temperature to 160C and cook for a further 40 minutes until the crust is lovely and brown.