RHUBARB AND GINGER PIE RECIPE | DELICIOUS. MAGAZINE
This American-style pie makes great use of in-season rhubarb and is perked up with the addition of fresh ginger.
Provided by delicious. magazine
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- For the pastry, remove the butter from the fridge and leave it to come to room temperature for 20-30 minutes. It’s ready when it feels like plasticine/putty (don’t let it get too soft). Cut it into small pieces.
- Sift the flour, sugar and salt into a food processor, add the butter and whizz briefly, using the pulse button, until the mixture looks like coarse breadcrumbs. Tip into a medium-size bowl, add the water and stir together with your fingertips until the mixture comes together into a ball. Turn out onto a lightly floured work surface and knead briefly until smooth. Wrap in cling film, then chill for 30 minutes if necessary. (You’ll need to chill it if you see greasy streaks on your work surface, but if you work fast enough and your butter isn’t too soft, you shouldn’t need to do so.)
- Roll out the dough, using a well-floured rolling pin on a lightly floured surface, into a rectangle measuring about 12cm x 30cm. Brush away any excess flour from the top with a pastry brush, fold the bottom third of the pastry up and fold down the top third, brushing away any excess flour as you do, to make a 3-layered pastry block. Give it a 90-degree turn, then roll out again to a 12cm x 30cm rectangle. Repeat the folding and rolling 4 more times, then fold once more and divide in half. Flatten into discs, wrap each in cling film, then chill for 30 minutes.
- For the pie filling, wipe the rhubarb sticks clean and trim off the ends. You should be left with approximately 675g. Cut the rhubarb stems into 2.5cm pieces, then toss well with the grated ginger in a mixing bowl. Mix the caster sugar with the flour, stir into the rhubarb and set aside for 10 minutes, stirring now and then, until the flour and sugar mixture has become moist and clings to the fruit.
- Meanwhile, put a heavy-gauge baking sheet on a rack in the middle of the oven and preheat to 230°C/fan 210°C/gas 8. Lightly grease a 24cm x 3cm deep non-stick pie dish with a little butter. Roll out each piece of chilled pastry on a lightly floured surface into a 28cm disc. Use one disc to line the pie dish, pressing it well onto the sides, base and rim. Brush the edges with a little beaten egg, then spoon in the rhubarb filling. Lay the second disc over the pie and press the edges together well to seal. Trim away any excess pastry, then crimp the edges with your fingers to give an attractive finish.
- Make eight 6cm slits in the lid of the pie, like the spokes of a wheel, (leaving a 7cm disc intact in the centre and finishing about 2.5cm short of the rim). Brush the lid with beaten egg and sprinkle over the granulated sugar. Slide the pie onto the hot baking sheet in the oven and bake for 15 minutes. Lower the oven temperature to 180°C/fan 160°C/gas 4 and bake for a further 40-45 minutes until the juices start to bubble up through the slits. You’ll need to cover the pie loosely with a sheet of foil after about 20-25 minutes, once the pastry is richly golden. Remove and leave to rest for 30 minutes. Serve warm, cut into wedges, with stem ginger ice cream.
Nutrition Facts : Calories 500kcals, FatContent 26g fat (15.9g saturated), ProteinContent 5.7g protein, CarbohydrateContent 65.1g carbs (30.1g sugars), FiberContent
RHUBARB PIE RECIPE | ALLRECIPES
Yummy rhubarb pie. Use a heaping tablespoon of flour.
Provided by Carolyn Klotz
Categories Desserts Pies Fruit Pies Rhubarb Pie Recipes
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together the egg, white sugar, flour, salt and rhubarb in a mixing bowl.
- Place one of the pie shells in the bottom of a 9 inch pie plate. Pour pie filling into shell; dot with butter. Put top crust over filling and cut slits into crust.
- Bake in preheated oven for 30 to 45 minutes; or cook 7 minutes in a microwave and then about 10 minutes in the oven.
Nutrition Facts : Calories 394.7 calories, CarbohydrateContent 60.9 g, CholesterolContent 23.3 mg, FatContent 15.7 g, FiberContent 2.5 g, ProteinContent 4.1 g, SaturatedFatContent 3.9 g, SodiumContent 317 mg, SugarContent 38.1 g
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RHUBARB PIE RECIPE - OLIVEMAGAZINE
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- Line a large ovenproof plate with 1 sheet of pastry. Fill with the rhubarb mixture. Cover with the other pastry sheet and trim the excess. Bake for 20 minutes, or until the pastry is browned and crisp.
RHUBARB AND GINGER PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 5
Total Time 1 hours 10 minutes
Cuisine American recipes
Calories 500kcals per serving
- Make eight 6cm slits in the lid of the pie, like the spokes of a wheel, (leaving a 7cm disc intact in the centre and finishing about 2.5cm short of the rim). Brush the lid with beaten egg and sprinkle over the granulated sugar. Slide the pie onto the hot baking sheet in the oven and bake for 15 minutes. Lower the oven temperature to 180°C/fan 160°C/gas 4 and bake for a further 40-45 minutes until the juices start to bubble up through the slits. You’ll need to cover the pie loosely with a sheet of foil after about 20-25 minutes, once the pastry is richly golden. Remove and leave to rest for 30 minutes. Serve warm, cut into wedges, with stem ginger ice cream.
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BEST STRAWBERRY RHUBARB PIE RECIPE - HOW TO MAKE ...
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Total Time 2 hours
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- Preheat oven to 190°C (170ºC fan). Using a rolling pin, roll out both pie crusts to about 40cm (16") across. In a large bowl, mix together rhubarb, strawberries, sugar, cornstarch, lemon juice, zest, and salt until mixture begins to look juicy. Place one crust into a pie dish and pour in fruit mixture. Dot with pieces of butter. With the other sheet of pie dough, make a lattice top. First, cut the dough into 2cm (3/4") strips. Then, weave strips over and under each other in a criss-cross formation. Using kitchen shears, trim the top and bottom crust so there’s a 2.5cm (1”) overhang, then fold under and crimp edges together. Brush crust with egg wash and sprinkle with sugar. Bake until pie is golden and filling is bubbling, about 1 hour to 1 hour 20 minutes. If crust is browning too fast, cover with aluminium foil. Let pie cool slightly, then serve with vanilla ice cream if desired.
RHUBARB MERINGUE PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 1 hours 55 minutes
Category dessert
Calories 533 calories per serving
- Preheat oven to 190°C (170°C fan) mark 5. For the curd, mix the rhubarb, 50g (2oz) of the sugar and 3tbsp orange juice in a small roasting tin. Cover with foil and roast for 25min or until very tender. Whizz with a stick blender or mini food processor until smooth. Meanwhile, make the pastry. Whizz biscuits in a food processor to crumbs (or bash in a food bag with a rolling pin, then empty into a bowl). Add flour and pulse/mix to combine. Add butter and pulse/rub in with fingers until mixture resembles coarse breadcrumbs. Add yolk and 2½-3½tbsp cold water and pulse/mix until dough comes together. Empty on to a work surface, shape into a disc and wrap in clingfilm. Chill for 10min. On a lightly floured work surface, roll out dough and use to line a 23cm (9in) fluted, loose-bottomed tart tin. Trim overhang with a sharp knife, prick base all over with a fork and chill again for 1hr until firm. Place tin on a baking tray. Line pastry case with baking parchment and fill with baking beans. Blind bake for 20min, then remove parchment and beans. Return to oven for 5-7min until pastry is pale golden and feels sandy to the touch. Set aside. Meanwhile, finish the curd. In a medium pan, mix the rhubarb purée, cornflour, egg yolks and remaining 125g (4oz) sugar. Add butter. Cook over low heat, stirring constantly, until thickened (the mixture will need to boil). Remove from heat and whisk in a little pink food colouring, if using (see GH Tip). Scrape into baked pastry case, level and chill for 30min. In a clean bowl, whisk egg whites to stiff peaks with a handheld electric whisk. Combine sugar and cornflour in a bowl then add gradually to the whites, whisking well after each addition – the meringue should be stiff and glossy. Spoon on to the rhubarb layer. Bake for 20min until lightly golden. Allow to cool for 20min before serving in slices with cold cream, if you like.
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