Rhubarb pie
This classic rhubarb pie makes a perfect comforting dessert. The orange zest adds a nice freshness and lifts the flavour. Forced rhubarb is available from January to March
45 min4 servings306 kcal
Ingredients
- 2 sheets ready-rolled shortcrust pastry (plain or sweet) plain or sweet
- for brushing milk
- 4-5 stalks rhubarb trimmed and chopped
- 3 tbsp golden caster sugar
- zest of 1 orange
Instructions
- 1
Heat the oven to 200C/fan 180C/gas 6.
- 2
Cook the rhubarb in a pan with the sugar and the orange zest until just tender.
- 3
Line a large ovenproof plate with 1 sheet of pastry. Fill with the rhubarb mixture. Cover with the other pastry sheet and trim the excess. Bake for 20 minutes, or until the pastry is browned and crisp.
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