Simon Rimmer’s Rhubarb Crumble Pie
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
Method
- 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.
Simon Rimmer’s Rhubarb Crumble Pie was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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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
- 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.
Simon Rimmer’s Rhubarb Crumble Pie was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
