Rhubarb and Cinnamon Pie

For the pastry: 275g (10oz) plain flour 135g (5oz) unsalted butter 25g (1oz) caster sugar 1 tsp ground cinnamon 1 egg yolk Filling: 700g (1. lbs) rhubarb, washed and cut into chunks 150g (6oz) light brown sugar 2 tsp ground cinnamon caster sugar to glaze

For the pastry:

275g (10oz) plain flour

135g (5oz) unsalted butter

25g (1oz) caster sugar


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1 tsp ground cinnamon

1 egg yolk

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Filling:

700g (11/2 lbs) rhubarb, washed and cut into chunks

150g (6oz) light brown sugar

2 tsp ground cinnamon

caster sugar to glaze

PRE-heat the oven to Gas Mark 7, 425 deg F, 220 deg C.

Sieve the flour into a bowl and lightly rub in the butter until the mixture looks like breadcrumbs. Stir in the sugar and cinnamon. Add the egg yolk and sufficient water to bind together into a firm dough.

Knead lightly, turn onto a floured board and roll half the pastry into a round. Use to line a greased pie plate about 20cm diameter (8in).

Cut the rhubarb into short lengths and mix well with the brown sugar and cinnamon. Pile onto the pastry, leaving a gap all round.

Roll out the remaining piece of pastry and cover the pie, damping the edges and pressing well to seal all round. Cut a slit in the centre to let the steam out. Glaze with a little sugar and water syrup. Bake the pie in the heated oven for about 30 minutes, until the crust is brown and the fruit tender.

Serve the pie hot with cream or a custard sauce.

JUDY BROADWAY

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