Rhubarb is one of those things a little like Christmas pudding – even those who don’t like it, eat just because it’s tradition. My family has become the same about humble british rhubarb. Every spring, I open the fridge to find tonnes of it hidden away (no exaggeration) whilst we wonder what to do with it. We all are aware that there are only so many rhubarb crumbles we can eat, so I’ve mixed it up a bit with a shortcrust pastry topping.
You Will Need: (Serves 6 Rhubarb Pie)
- 600g Rhubarb, sliced into 1cm thick pieces
- 3 large Dates, the stone removed
- 1in piece of Ginger, grated
- 250g Sugar
- 1 sheet of ready-rolled Sweet Shortcrust Pastry (you can make your own if you can be bothered!)
- 1 Free Range Egg, beaten
Preheat the oven to 180*C.
Lay the rhubarb in the base of your pie tin and sprinkle with the sugar. In a food processor, whizz up the dates into a powdery substance and sprinkle over the top along with the grated ginger.
Cover with the pastry, making sure the edges are fully covered. Brush with the beaten egg.
Bake in an oven for 45 mins -1 hour.
Serve with ginger ice cream.