- Serves: 6-8
- Cook Time: 40 minutes
- Prep Time: 50 minutes
- Effort: medium
For the pastry
- 150 g butter
- 100 g icing sugar
- 1 tsp grated ginger
- 3 eggs, beaten
- 350 g plain flour
- 1 pinches salt
For the filling
- 700 g stalks rhubarb, cut into 4cm lengths
- 150 g caster sugar
- 1 egg white, lightly beaten
For the rhubarb foam
- 200 g rhubarb, chopped
- 50 g caster sugar
- 2 tbsp white wine
1. For the pastry, beat the butter, icing sugar and ginger together until well-blended. Add the eggs, a little at a time.
2. Stir in the flour, and when mixed in, draw the dough together and knead lightly until it becomes a smooth ball.
2. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to 200C/gas 6.
4. Divide the chilled pastry into 2 equal-sized pieces. On a flour-dusted counter, roll out one half to about 0.5cm thick. It should be large enough to cover a 25cm pie plate. Using your rolling pin, transfer the pastry to the plate.
5. Pile the rhubarb onto the pastry, leaving a 2 cm rim around the edge. Sprinkle 100g of the sugar over the fruit.
6. Roll out the remaining pastry into a circle, about 30cm in diameter.
7. Cover the rhubarb with the pastry, and trim off any extra. Using your fingers or the prongs of a fork, seal and crimp the edges of the pastry together.
8. For the glaze, brush the top of the pie with egg white and sprinkle with the remaining sugar.
9. Pierce a hole in the centre of the pastry lid - this gives the steam a chance to escape while the pie cooks. Bake for 30 minutes, until the pastry is golden.
10. For the foam, put the rhubarb in a medium saucepan with the sugar and cook for 10 to 15 minutes, until very soft. Add the wine.
11. Using an electric blender, process the sauce until smooth and foamy. Serve straight away with the warm pie.
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