Rhubarb Crumble Pie

Rhubarb season is nearly upon us, and although it is fearfully expensive at the moment the price will drop and the plants in the veggie patch will soon be offering up this pink gem. Originally native to Siberia but did you know that the majority of forced Rhubarb is grown within a 9 square mile area in Yorkshire between Wakefield, Morley and Rothwell.

Chunks of rhubarb coated with sugar, ready for a delicious dessert creation.

I came across this recipe the other day (Waitrose magazine?) and thought I would give it a go! Its a game changer and I highly recommend. The pastry is sublime and its a nice take on how to do something different with Rhubarb.

Pastry:

Although tempting to buy some Shortcrust from the supermarket I would recommend making it yourself. I do mine in my magimix and it takes seconds.

200g Plain Flour

1/2 tsp salt

135g unsalted butter - cold and cubed

65g Greek Style Yogurt.

Pulse the flour and cubes of butter until they look like breadcrumbs then add the yogurt and pulse until it starts to clump together. Remove and mould into a patti, cover and put in fridge for minimum of 5 hours, ideally overnight.

Filling:

600g rhubarb cut into 2cm chunks

100g caster sugar (I used less!)

2 tbsp custard powder

1/4 tsp nutmeg

Mix the rhubarb and sugar - and here is a new one on me - leave in a colander, with bowl underneath, cover and put in the fridge overnight. You will not believe how much water/juice is extracted!

Crumble:

100g plain flour

75g cubed cold butter

50g soft brown sugar

optional a handful of oat

mix together flour and butter and then add in sugar and oats.

Construct:

Bake the pastry blind (you can do this the day before). Mix the custard powder and nutmeg with the rhubarb. Discard the juice (or use as a cordial for delicious drink). Once pastry is cold tip in the rhubarb and cover with the crumble mixture. Bake in the oven (190) for about 40 mins. Serve with crème fraiche, cream or custard.

Golden and crumbly, this homemade rhubarb crumble pie promises a delicious blend of sweet and tangy flavors, perfect for dessert lovers.

Serve warm with crème fraiche, cream or custard.

Would love to see how it turns out. Also I made something similar at the weekend using apples. Making a sort of treacle tart with grated apple, Breadcrumbs, golden syrup and plenty of lemon zest and juice. I then arranged some apple slices on the top and baked.