Simon Rimmer’s Rhubarb Crumble Pie
Ready in: 30 to 60 mins
Ingredients:[hd]For the pastry[/hd]
1 free-range egg
a little milk, to bind
free-range egg wash, for brushing
[hd]For the filling[/hd]
250g rhubarb, chopped
pinch ground star anise
pinch ground ginger
juice of 1 orange
[hd[For the topping[/hd[
100g Demerara sugar
100g Nature’s Pleasure Raspberry & Cherry
pinch of ground cinnamon
- For the pastry: pulse together the pastry ingredients in a blender, and then roll out. Line a 20cm baking tin, chill for 2 hours. Bake blind at 200ºC/400ºC/Gas Mark 6 for 15-20 minutes and then brush with the egg wash and cook for an extra 5 minutes.
- Now make the filling. Put the rhubarb, spices, sugar and orange juice in a pan and cook until just soft. Spoon into the pastry case.
- To make the crumble topping, rub all the topping ingredients together, spoon on top of the fruit filling and bake at 180ºC/350ºF/Gas Mark 4 for 12 minutes.
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