Serves 6 – 8
Ingredients and preparation
800g rhubarb – trimmed and cut into 4cm pieces
Shortcrust Pastry for top
250 sugar – less if you prefer a tarter taste, more if you prefer a sweeter pie
Finely grated orange zest from 1 orange
2 tablespoons water
3 tablespoons cornflour
Preheat your oven to 180˚C.
Mix the other ingredients until a glaze forms. Pour the mix into the tin.
Lay the pastry lid over the top. Pinch the edges closed.
Make 4 cuts into the lid so steam can escape.
Bake for 20 minutes and turn the pie so that it bakes evenly.
Bake for another 25 minutes.
Serve with ice cream, cream or custard. Enjoy!