rhubarb lattice pie

Add this show-stopping pastry dish to your spring cooking repertoire

takes 1hr 45MIN serves 6

FOR THE PASTRY 250g plain flour

2tsp mixed spice 175g unsalted butter, diced 75g icing sugar

2 egg yolks A little beaten egg or milk FOR THE FILLING

600g rhubarb, chopped into 2cm pieces 2tsp cornflour

40g root ginger, peeled and chopped 150g caster sugar

3tbsp flaked almonds

1 Put the flour and mixed spice in a bowl and rub in the butter. Stir in the icing sugar, yolks and 1½tbsp water. Knead, cover and chill for 30min. 2 Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry and use two-thirds to line a 23cm square loose-based tin. Line with greaseproof paper and baking beans and bake for 15min. Remove the paper and beans and cook for a further 5min. Reduce the oven to 180°C/fan 160°C/gas 4. 3 Combine the rhubarb, cornflour, ginger and caster sugar, and put into the pastry case. Brush the edges with beaten egg. Cut the remaining pastry into strips and top the pie in a weave pattern. Brush with more egg and sprinkle with flaked almonds. Bake for 40min or until pale golden.