May 20, 2012

Rhubarb Crumb Pie




Sometimes it is the simple things in life that make all the difference! Simplicity makes for a calmer mind and a happier heart. One of life's luxuries is taking a few ingredients and creating a beautiful dish. Rhubarb, sugar, flour and butter make one of the best pies ever. A simple pie can be so humble. 

Sometimes a slice of humble pie is all you need to make everything OK!

When it comes to certain things, try not to  complicate your life. Don't try to make your own puff pastry -admirable and all as that is, you'll most likely end up pulling your hair out! If a recipe says white onions and you only have red ones- use them, if you're planning to make frosting, have your butter pre-softened - save yourself the heartache of having lumpy frosting. 

See what I'm saying here? Don't add unnecessary drama to your life.  Keep. It. Simple.

This Rhubarb Crumb Pie is so simple but rewarding.  Make the pastry in a food processor, pre-cook the rhubarb and make the easiest crumble topping, ever.

Simple Sunday afternoon knocking about the kitchen with a camera phone. Legit simplicity.

Enjoy, 

Holly x


Lined tart tin + docked pastry = thin crust. 


Rhubarb, caster sugar, cornflour. Simple. 
  

Tart case baked blind.


Sweet cooked rhubarb fills the tart case...


 ...and gets topped with an oaty, almond crumb. 


Baked.


Ice-Creamed.

Recipe, Serves 8

1 Batch pastry from THIS recipe
1 Kg Rhubarb, 1 inch cubes
6 Tablespoons Caster Sugar, maybe more depending on how bitter the rhubarb is, just taste it and see.
1/2 Tablespoon Cornflour
1 Egg
Your favourite Ice-cream

Make the pastry following the recipe, chill.
Roll out to line a 9/10/11 inch tart tin with a removable base. 
Dock all over using a fork, cover with parchment paper and fill with baking beans.
Bake blind for 5 minutes only. 
Remove baking beans, brush with egg wash and bake for another 5 minutes. 
Remove from the oven.

For the rhubarb

Preheat oven to 180°C.
Top and tail the rhubarb and chop into 1 inch pieces.
Place in a pot and mix in caster sugar and cornflour.
Cook over a medium heat until softened- see above picture.
Pour into the cooked pastry case, top with crumb topping and bake for 10-15 minutes.
Serve with a scoop of ice-cream.

Crumb Topping

2 Tablespoons Plain Flour
2 Tablespoon Ground Almonds
1 Tablespoon Caster Sugar
1 Handful Porridge Oats
2 Tablespoons Butter

Place everything in a bowl.
Using fingertips, work the butter into the dry ingredients until crumbly.
Sprinkle over rhubarb and bake for 10-15 minutes more. 



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