Ingredients Jump to Instructions ↓

  1. 225g flour

  2. 100g butter

  3. 25g sugar

  4. 1 egg

  5. Small amount of milk to bind

  6. 250g rhubarb

  7. Pinch of ground star anise

  8. Pinch of ground ginger

  9. 150g sugar

  10. Juice 1 orange Egg wash

Instructions Jump to Ingredients ↑

  1. For the pastry: Pulse together in blender, then roll out, line a 200mm tin, chill for 2 hrs. Bake blind at 200ºC for 15-20 mins. Then brush with egg wash and cook for extra 5 mins For the filling: Put the rhubarb, spices, sugar and orange in a pan and cook until just soft. Spoon into the case For the crumble: Rub all the crumble ingredients together, spoon on top of the fruit. Bake at 180ºC for 12 mins.

  2. Serve with custard.


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