Granny’s cookbook.

I was lucky enough to be given a big bunch of rhubarb from one of our lovely daughters.

We agreed that I would in return bring her a fruit pie, not a problem I said, so here we are. Now I confess I did mix it with some strawberries I had in the freezer and cooked it together, my kitchen smells heavenly and I’m happy I did that, sometimes if I don’t have any fruit I will add some jam, just to mix it up a little and make the rhubarb go further and make it taste sweeter. I also thickened it a little with some cornstarch mixed in a little water which I stirred into the hot fruit mix.

3lb rhubarb

1lb strawberries

Cornstarch and a little water to make a thickener sugar to taste jam (optional) sugar to taste

Method for filling

Start by peeling and chopping the rhubarb, I do rinse mine but dry it with a tea towel so it’s dry. I hulled the strawberries and removed the green top, I sliced them and added them to my rhubarb in the saucepan I added about two cups of water and set the heat to simmer stirring occasionally. Make sure you watch the pot though as it can go dry and the fruit will burn if it gets too dry just add another cup of water or so and stir it in.

Don’t add any sugar till the rhubarb is cooked and soft and going slightly thready, I taste it and if it’s not sweet enough I add some either caster or granulated sugar. Once I get it to where I want it I thicken it with the cornstarch as I said before.

Filling:

3lb rhubarb

1lb strawberries

Cornstarch and a little water to make a thickener jam (optional and to taste). Next, make your pastry. Sugar to taste.

Sweet crust pastry

8oz plain flour (all purpose)

4oz butter

3oz sugar, granulated or caster

1 large egg

Method for pastry

Crumb together the flour and the butter until it resembles fine breadcrumbs, next add the egg and enough milk to form a soft dough. Wrap in cling film and place in the fridge for about 15 mins to chill. When cold, roll out and line your pie dish I used a 7-inch round tin foil pie plate, I will have more filling to make more pies than that but I’m starting with the pie I’m going to give to our daughter. (You could double up the pastry recipe to save time).

Line your pie dish with the pastry and then using a ladle or large spoon fill the pie case to just over half full. Break the egg into a bowl and whisk, then brush some round the edge of the pie before putting on the lid to form a seal and to stop the filling from coming out during cooking. Place the pie on a baking tray (you can brush the top of the pie with the beaten egg if using now). Then place in your oven at 350F until the top is golden brown. Take out and allow to cool a little before eating as hot jams and pie fillings can badly burn your mouth.

I like to serve mine with either whipping cream Custard or ice cream, make a fine finish to any meal. Nicest in my opinion warm, but the choice is yours, enjoy.