Rhubarb pie 42



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I am a ‘throw it together’ cook, so this pie was the result of being given some rhubarb and deciding about 40 minutes before our meal last night to make a pie.

This pie would serve eight, well, unless they had my appetite.


  • Eight sticks of rhubarb
  • Five crisp green apples
  • 3 tbsp sugar
  • Pastry (I don’t measure anything, so forgive the approximate amounts). You may have a favourite rich pastry recipe, or prefer to use frozen shortcrust.
  • Cup and half of self-raising flour
  • 150g butter
  • 1 tbsp icing or castor sugar
  • 1 tsp vanilla essence
  • Pinch of salt
  • 1 egg beaten
  • Splash of water


  1. I used approximately eight large sticks of rhubarb, cleaned and chopped into pieces. These I placed in a deep dish with foil covering and a few tablespoons of water. This makes juice so shouldn’t be drowned. As it cooked I chopped five sharp flavoured apples and put them in the microwave covered with cling wrap for about five minutes. The rhubarb took about 15 minutes to cook in oven at 185 degrees but could be microwaved also. I just think it tastes better being baked.
  2. I added the apples to the cooked rhubarb and sprinkled enough sugar to take away the sharp flavour, and gently mixed the two fruits.
  3. This is a hard to handle pastry. I rubbed in the butter, added the sugar and egg, flavouring, then mixed gently, it is already a very soft pastry, so added a tiny splash of water, I then tried to roll into a ball, with difficulty. I put it onto a large piece of floured baking paper and gently pressed it into a large circle. It takes skill to get it onto the top of the fruit, so if you want to make it easier put it in the fridge for half an hour to firm up. If it breaks when you transfer from paper to dish just seal the holes, and it will still cook perfectly. I put it in a small fan assisted oven at 185 degrees for 40 minutes.

This is the perfect time of year for hearty fruit pies, using fallen apples, or the last of the stone fruit.

We had ours with a spoon of whipped cream, but custard or some good vanilla ice cream would also be great.


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Jacqui Lee

Jacqui Lee is 75 and now retired but the last ten years or so have been some of her busiest. She worked at a hospital, where she took several Certificated courses, she cleaned a school, helped to run two conventions, wrote short stories, started painting, and in fact is never bored even now, "I honestly feel we are lucky to still be upright and breathing, and my motto is, Remember yesterday, dream of tomorrow, but live today. I love fun, clothes, food and friends."

  1. Love rhubarb and now have some growing – will use it when the plant is stronger

    1 REPLY
    • I’m a bit late catching up with this one, Gill! Oh, and I’m not trying to teach Granny how to poke a hole in each end of an egg…!
      Make sure your rhubarb is in good, friable, compost rich soil and it will do well. Give it plenty of water. As Peter Cundall is won’t to say, ‘If you go to walk past with a watering can, it will reach to and grab you by the ankle!’

  2. Always the best meals are the last minute throw togethers.
    I had a whole lot of end end of season tomatoes. So I cooked up some sausages. Then I cut up all the tomatoes, added onion, zucchini, mushrooms, capiscum, garlic, a bit of soy sauce and some vegemite. Cook it all up then cut up the cooked snags and added it to the mix.
    Tasted yummy and enough fir three meals. Total cost around $10 including the electricity.

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