Weekend treat …..Rhubarb crumble pie


It’s rhubarb time in the garden so pick those lovely red stalks and make the most of them by baking them into a rhubarb crumble pie. Rhubarb is packed with vitamin C, fibre and calcium so eat it to your hearts content.

Everyone needs a treat every now and then and this one is a doozy.

Despite its relatively low sugar and fat content it scored big with my lovely daughter Zoe and ticked all the boxes by being vegan, creamy, fruity, crumbly and just the thing to top off a yummy dinner.

If you aren’t vegan feel free to substitute a buttery pastry and you could use cows milk in the custard. Despite the long ingredient list this pie is very simple to make especially if you use ready made pastry.

2 bunches rhubarb washed and cut into 5cm batons
2 pink lady apples, peeled and cut into 1cm slices
1 teaspoon vanilla
1 tablespoon maple syrup
1/4 cup water

2 sheets puff or shortcrust pastry

2 tablespoons semolina
1 teaspoon vanilla
1 1/2 tablespoons of cornflour
1/4 cup caster sugar
1 tablespoon honey
350mls milk of your choice ( I find either cow or soy is best)

1/3 cup brown sugar
1 cup rolled oats
2 tablespoons flour
2 tablespoons of butter or butter substitute

Make pastry or thaw frozen and use to line a flan tin. Place in oven and bake till golden.

Place rhubarb, apples, vanilla, water and maple syrup into a baking tray and bake in a moderate oven until fruit is soft but retains its shape.

To make custard mix all ingredients in a bowl and whisk well. Pour into saucepan and stir over medium heat till thickened. Allow to cool.

Place rolled oats, flour and brown sugar in bowl. Rub in butter till crumbly.

To assemble –

Fill bottom of tart shell with custard, top with rhubarb and apple mixture. Crumble over rolled oats topping and bake for a further 15 minutes till crumble is crisp and golden.


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