The colour of this winter-inspired pie is just gorgeous and the berries add a little sweetness to the tart rhubarb. I love the fact you don’t have to be too precious with the pastry as the more rustic it looks, the better.
- 5 medium stalks rhubarb, sliced into bite-sized pieces
- 350g frozen berries
- 2 granny smith apples, peeled and diced
- 1 tsp orange zest
- ½ cup sugar
- 1 tsp vanilla extract with seeds
- 2 tsp cornflour
- ¼ cup water
- 400g block sweet pastry
- 1-2 tbsp flour for rolling
- 1-2 tbsp milk
- 1 tbsp cinnamon sugar (1 tbsp sugar, plus good pinch cinnamon)
- Custard or cream to serve
- In a medium saucepan, combine the rhubarb, berries, apples, orange zest, sugar and vanilla. Heat gently until the berries release some of their juices, then simmer for 5-8 minutes until the rhubarb is tender.
- Combine the cornflour and ¼ cup water, then add to the simmering fruits. Cook for a further 2 minutes until thickened and glossy. Cool completely.
- Preheat the oven to 185oC. Dust a clean surface with a little flour and roll out the pastry into a rustic circle approximately 25cm in diameter. Lay the pastry in a 23cm loose bottom flan tin and let the sides overhang.
- Fill with the berry mixture and lay over the overhanging pastry to create a shell. Brush the pastry with milk and sprinkle with the cinnamon sugar. Bake on a flat tray for 25-30 minutes until deep golden. Serve warm with custard or cream.
Take a look at this decadent Nutty Fudge Slice recipe here.