Rhubarb pie

by Ed Halmagyi

Ingredients

  • 1kg rhubarb, washed and cut into small pieces
  • 300g caster sugar
  • 300g plain flour
  • 80g icing sugar
  • 170g unsalted butter, cold and diced small
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 tbsp iced water
  • 4 tbsp breadcrumbs
  • 1 egg, beaten
  • 2 tbsp coffee crystal sugar

Instructions

1 Place the rhubarb and caster sugar in a heavy pot and cook over a low heat, stirring regularly, for 2 hours or until thick. Set aside to cool.
2 Mix the flour, icing sugar and butter in a food processor until crumbly.
3 While still mixing, add the yolks, vanilla and water and mix until a dough appears. Divide the pastry in 2 equal pieces.
4 Roll 1 piece to 3mm thick and line a 20cm tart ring leaving a 1cm margin.
5 Sprinkle the breadcrumbs in the bottom, then top with the cooled rhubarb.
6 Roll the other piece of pastry to 3mm and place on top, using a little egg to seal the edges.
7 Brush the top of the pie with egg and sprinkle with coffee crystals..
8 Cut a small cross in the centre and bake at 160°C for 30-40 minutes or until golden and crisp.
9 Allow to cool slightly in the tin before serving.

PROFESSIONAL TIP: For best results, mix the rhubarb and sugar in a bowl and allow to stand for 1 hour before cooking. This yields the best red colour.