Rhubarb And Orange Pie

It’s Sweet and Tangy


Short Crust Pastry

  • 6 oz plain flour
  • 1 oz icing sugar
  • 3 oz butter or marg
  • Slight cold water to mix 2 tbls


  1. Rub the fat into the dry ingredients until it resembles fine breadcrumbs.
  2. Mix to a stiff paste with cold water.
  3. Knead quickly to remove cracks
  4. Roll out and line an 8 inch flan tin.
  • Note: if you have a food processor the best way to make pastry is to put all the ingredients in together and whizz until combined, or you can use ready made shortcrust pastry.


  • 1lb of Rhubarb cleaned and cut into chunks
  • 4 to 6 oz castor sugar
  • 1 rounded tablespoon of flour
  • 1 beaten egg
  • Grated rind of an orange
  • 2 tablespoons orange juice made up to a 1/4 of a pint of water


  1. Mix together flour, sugar and beaten egg, orange rind, orange juice and water
  2. Cook in a double saucepan or in a basin over boiling water till slightly thick (as you would for lemon curd).
  3. Place the uncooked  rhubarb  (make a spiral with the pieces) in the pastry case and pour over the orange mixture.
  4. Bake in a fairly hot oven  220 C or gas 7 for 40 to 50 minutes 10 degrees less for a fan oven

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