Simon Rimmer’s Rhubarb Crumble Pie

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Recipe by Simon Rimmer
Serves 6
Ready in 30 to 60 mins

Ingredients

    For the pastry

  • 225g flour
  • 100g butter
  • 25g sugar
  • 1 free-range egg
  • a little milk, to bind
  • free-range egg wash, for brushing

    • For the filling

  • 250g rhubarb, chopped
  • pinch ground star anise
  • pinch ground ginger
  • 150g sugar
  • juice of 1 orange
  • [hd[For the topping[/hd[
  • 100g flour
  • 100g Demerara sugar
  • 100g Nature’s Pleasure Raspberry & Cherry
  • 150g butter
  • pinch of ground cinnamon

How To Cook

  1. 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.
  2. 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.
  3. 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.
    4. www.kelloggs.co.uk
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Simon Rimmer’s Rhubarb Crumble Pie
  • Recipe by Simon Rimmer
  • Serves 6
  • Ready in 30 to 60 mins
    Ingredients
  • [hd]For the pastry[/hd]
  • 225g flour
  • 100g butter
  • 25g sugar
  • 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
  • 150g sugar
  • juice of 1 orange
  • [hd[For the topping[/hd[
  • 100g flour
  • 100g Demerara sugar
  • 100g Nature’s Pleasure Raspberry & Cherry
  • 150g butter
  • pinch of ground cinnamon
    How to Cook
  1. 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.
  2. 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.
  3. 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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