1 quantity biscuit pastry (SEE BELOW)
1 egg white, beaten
2 cups stewed rhubarb with syrup
1 cup stewed apple
1/2 teaspoon ground ginger
sugar to taste
3 tablespoons arrowroot
3 tablespoons cold water
few drops red food colouring (optional)
icing sugar for sprinkling
1 egg white, beaten
2 cups stewed rhubarb with syrup
1 cup stewed apple
1/2 teaspoon ground ginger
sugar to taste
3 tablespoons arrowroot
3 tablespoons cold water
few drops red food colouring (optional)
icing sugar for sprinkling
method
1. Make pastry according to directions below, roll out and line a 20 cm (8 inch) flan ring or pie plate.
2. Roll out trimmings and cut into strips.
3. Brush base and sides of pastry case with beaten egg white and leave to dry.
4. Combine rhubarb, apple and ginger in a saucepan, add sugar to taste and heat.
5. Blend arrowroot with cold water and stir into rhubarb mixture, stirring constantly until bubbling.
6. Add red food colouring if desired and cool.
7. Spread into pastry case and arrange strips of pastry in a lattice pattern on top.
8. Press ends of strips into side of case.
9. Brush strips with egg white.
10. Bake in a moderately hot oven 190-200°C (375-400°F) for 35 to 40 minutes until golden brown.
11. Dust pastry with icing sugar and serve warm or cold with custard or whipped cream.
Biscuit pastry
90 g (3 oz) butter
2 tablespoons caster sugar
1 egg
1 1/2 cups plain flour
1/2 teaspoon baking powder
for the Biscuit pastry
1. Beat butter and sugar until light, add egg and beat well.
2. Sift flour and baking powder and mix into butter mixture to form a firm dough.
3. Turn onto a floured board and knead lightly.
4. Roll into a circle and line a greased 23 cm (9 inch) pie plate.
5. Crimp edge and prick base and sides with a fork.
6. Bake in a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes until cooked and lightly browned. Cool.
2. Roll out trimmings and cut into strips.
3. Brush base and sides of pastry case with beaten egg white and leave to dry.
4. Combine rhubarb, apple and ginger in a saucepan, add sugar to taste and heat.
5. Blend arrowroot with cold water and stir into rhubarb mixture, stirring constantly until bubbling.
6. Add red food colouring if desired and cool.
7. Spread into pastry case and arrange strips of pastry in a lattice pattern on top.
8. Press ends of strips into side of case.
9. Brush strips with egg white.
10. Bake in a moderately hot oven 190-200°C (375-400°F) for 35 to 40 minutes until golden brown.
11. Dust pastry with icing sugar and serve warm or cold with custard or whipped cream.
Biscuit pastry
90 g (3 oz) butter
2 tablespoons caster sugar
1 egg
1 1/2 cups plain flour
1/2 teaspoon baking powder
for the Biscuit pastry
1. Beat butter and sugar until light, add egg and beat well.
2. Sift flour and baking powder and mix into butter mixture to form a firm dough.
3. Turn onto a floured board and knead lightly.
4. Roll into a circle and line a greased 23 cm (9 inch) pie plate.
5. Crimp edge and prick base and sides with a fork.
6. Bake in a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes until cooked and lightly browned. Cool.
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