700 - 900 g (1 1/2 - 2 lb) pink rhubarb, trimmed
2 oz (50 g) preserved stem ginger, chopped
ginger, chopped
1 tbsp (15 g) cornflour
8 oz (225 g) shortcrust pastry with 1/2 level tsp (2.5 ml) ground ginger added
milk to glaze
2 oz (50 g) preserved stem ginger, chopped
ginger, chopped
1 tbsp (15 g) cornflour
8 oz (225 g) shortcrust pastry with 1/2 level tsp (2.5 ml) ground ginger added
milk to glaze
method
1. Thickly slice the rhubarb and add the ginger. Combine the sugar and cornflour, and toss with the fruit. Place in a 900 ml (1 1/2-pint) pie dish.
2. Roll out the pastry 5 cm (2 inches) wider than the dish. Cut a 2.5-cm (1-inch) strip from the outer edge and use to line the dampened rim of the pie dish.
3. Dampen the pastry rim with water and cover with the pastry lid, sealing the edges well. Trim and finish. Brush with milk to glaze.
4. Bake in the oven at 220°C (425°F) mark 7 for 15 minutes.
5. Reduce the oven temperature to 180°C (350°F) mark 4 and bake for a further 20 - 30 minutes until the crust is pale golden and the rhubarb tender.
2. Roll out the pastry 5 cm (2 inches) wider than the dish. Cut a 2.5-cm (1-inch) strip from the outer edge and use to line the dampened rim of the pie dish.
3. Dampen the pastry rim with water and cover with the pastry lid, sealing the edges well. Trim and finish. Brush with milk to glaze.
4. Bake in the oven at 220°C (425°F) mark 7 for 15 minutes.
5. Reduce the oven temperature to 180°C (350°F) mark 4 and bake for a further 20 - 30 minutes until the crust is pale golden and the rhubarb tender.
serving amount
serves 4
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