Rhubarb Lattice Pie
Serves 8
Ingredients
Butter for greasing
350g all-butter shortcrust pastry (you can use sweetened pastry if you prefer)
600g rhubarb, trimmed before weighing
230g golden caster sugar
Grated zest of 1.5 oranges
1/2 tsp. ground cardamom
3 tbsp. ground almonds
Pinch of salt
Egg wash: 1 egg
A few drops of milk
Method
- Butter a 23cm tart tin (about 2.5cm deep) and set aside
- Roll out about half the pastry until wide enough to line the dish with a little overhang. Place it inside the dish, pressing down into the edges and trim, leaving an overhang
- For the lattice: roll out the other half of the pastry into a rectangle and place on a baking tray lined with baking paper. Chill both for at least half an hour
- Preheat the oven to 200C/400F/Gas 6
- Chop the rhubarb into 1.5inch chunks. Place in a bowl with the sugar, ground almonds, cardamom, orange zest and salt, and toss thoroughly to coat.
- Fill the pastry casing with your rhubarb mixture
- Remove the rectangle of pastry from the fridge and carefully slice the pastry into long strips around 1cm wide. Arrange the strips over the rhubarb in a lattice pattern and trim, saving three for the edge
- For the egg wash, beat the egg and milk in a small bowl with a whisk. Using a pastry brush, coat the lattice with egg wash. Use the last three strips of pastry to cover the rim, and then coat with the rest of the wash
- Place the dish in the oven (on a baking tray to catch the drips, and to make it easier to remove). Bake for forty-five minutes, although if your rhubarb is very wet it may take a little longer. Leave it in the dish to cool slightly before transferring to a serving dish, or cool completely if you are serving it cold
Serve with cream, custard, or vanilla ice cream.
