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    Rhubarb and Custard Pie with a Ginger Syrup

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    Rhubarb and Custard Pie with a Ginger Syrup

    This rustic pie is simply made from outdoor grown English rhubarb, custard and ready-made puff pastry. Serve with warm syrup and custard.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 8


    • 2 x 450g packs Waitrose English Rhubarb, washed, trimmed and cut into 2cm pieces
    • 150g caster sugar, plus 2 tbsp
    • 1 piece Waitrose Chinese Stem Ginger in Syrup, finely chopped, plus 2 tbsp syrup
    • 500g pack Saxby's Fresh Ready to Use Puff Pastry
    • ½ x 500g pot Waitrose Fresh Custard
    • 1 medium egg, beaten


    1. Preheat the oven to 200°C, gas mark 6. Place the rhubarb in a large pan with 150g sugar and the chopped ginger and syrup. Bring gently to the boil and simmer for 10 minutes, stirring occasionally until the rhubarb is just tender. Drain the rhubarb through a colander over a pan, reserving the syrup, and allow to cool.
    2. Meanwhile, cut the pastry into two pieces, with one piece slightly larger than the other. Roll out the smaller piece into a round, about 28cm in diameter. Place on a greased baking sheet then roll out the larger ball into a round approximately 33cm (or slightly smaller to fit your baking tray).
    3. Mix the drained rhubarb with the custard and pile into the centre of the smaller pastry round, leaving a 2.5cm border. Brush the border with beaten egg. Place the larger round of pastry over the top, then fold the edges under and pinch together well to seal. Brush with egg and sprinkle over the remaining 2 tablespoons of caster sugar. Cut 2 small slits in the top of the pie and bake for 30 minutes until golden.
    4. Boil the reserved rhubarb syrup for 4-5 minutes until reduced by half. Allow the pie to stand for 10 minutes before cutting, as the filling will be extremely hot. Serve the pie cut into slices with the warm syrup and the remaining custard.

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