Spiced Rhubarb Pie

Spiced Rhubarb Pie

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Servings: 4
Calories: 236


  • 2 lb pink rhubarb trimmed
  • 2 oz preserved stem ginger chopped
  • ginger chopped
  • 1 tbsp cornflour
  • 8 oz shortcrust pastry with 1/2 level tsp ground ginger added
  • milk to glaze


  • 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.
  • 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.
  • Dampen the pastry rim with water and cover with the pastry lid, sealing the edges well. Trim and finish. Brush with milk to glaze.
  • Bake in the oven at 220°C (425°F) mark 7 for 15 minutes.
  • 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.
Calories: 236 kcal
Carbohydrates: 44 g
Protein: 6 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 285 mg
Potassium: 754 mg
Fiber: 5 g
Sugar: 3 g
Vitamin A: 231 IU
Vitamin C: 19 mg
Calcium: 204 mg
Iron: 2 mg
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