Rhubarb and ginger crunch pie

Name: Rhubarb and ginger crunch pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 125 g butter, diced; 50 g soft brown sugar; 200 g plain flour; 25 g cornflour; 2 tsp ground ginger; 50 g stem ginger, finely chopped, plus 2 tbsp syrup

A delicious pie with balanced spring flavours and a crunchy pastry topping!

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook25 mins
Total time40 mins
Pluschilling

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For the pastry:

125g butter, diced
50g soft brown sugar
200g plain flour
25g cornflour
2 tsp ground ginger
50g stem ginger, finely chopped, plus 2 tbsp syrup

For the filling:

50g soft brown sugar
1 tbsp cornflour
2 x 400g packs rhubarb, cut into pieces

For the pastry, place all the ingredients except the stem ginger into a food processor and whizz until you have a coarse crumb. Add about 3-4 tbsp cold water and blend again until the mixture comes together to form a dough.
Knead on a lightly floured surface, add the stem ginger and carefully knead again until the dough is flecked. Wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 200°C, gas mark 6. Toss the brown sugar, cornflour and rhubarb together and arrange in a 1-litre pie dish (about 22cm diameter x 3cm deep). Drizzle over 2 tbsp ginger syrup from the stem ginger jar.
Roll out the pastry on a lightly floured surface and place on top of the pie, trimming away any excess. Bake for 25 minutes until golden and crunchy. Sprinkle with caster sugar, if you wish, and serve warm with vanilla ice cream.

Typical values per serving when made using specific products in recipe