Rhubarb Pie
Servings: 8 servings
Calories: 351kcal
Equipment
- 23cm pie dish
Ingredients
- 500 g sweet short pastry 2 pre-rolled sheets
- 500 g rhubarb apprximately 6-8 medium stalks.
- 100 g sugar ½ cup
- ½ lemon
- 1 teaspoon vanilla essence
- ¼ cup water
Instructions
- Preheat your oven to 180 degrees celsius (Fan Forced). If using frozen pastry defrost your pastry.
- Chop your rhubarb stalks into inch-sized pieces approximately 2cm.
- Place the rhubarb, vanilla essence, lemon juice, water, and sugar in a saucepan. Bring to the boil and simmer until tender, This takes approximately 5 minutes.
- Roughly line a pie dish with sweet-short pastry.
- Fill the lined pie dish with the cooked rhubarb.
- Fold the excess pastry around the edges of the dish over the top of the rhubarb filling. If you have any offcuts of pastry tear them into pieces and roughly scatter them over the pie.
- Bake at 180 degrees Celsius (fan-forced) for 30-35 minutes until the pastry is cooked and golden brown.
- Enjoy your rhubarb pie warm with vanilla ice cream, pouring cream or mascarpone.
Notes
- White Sugar can be substituted for brown sugar, raw sugar, maple syrup, or honey.
- You do not need to blind bake the sweet short pastry in this recipe.
- The hero of this rhubarb pie is the stewed rhubarb. My mum always had rhubarb in her garden and always, always stewed it with a little lemon juice and a little vanilla essence. Adding these 2 flavourings to your stewed rhubarb will make it oh so much better!
- Serve this rhubarb pie with vanilla ice cream, pouring cream, or for something absolutely decadent try it with mascarpone.
- I reheat slices of this pie in the microwave for 30-60 seconds and it is perfect.
Nutrition
Serving: 1serving | Calories: 351kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 258mg | Potassium: 251mg | Fiber: 3g | Sugar: 13g | Vitamin A: 66IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 2mg