Rhubarb, orange and ginger pie recipe

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  • Serves 6
  • 20 mins to prepare and 15 mins to cook
  • 335 calories / serving
  • Freezable
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Rhubarb Ginger+orange pie (h)

Rhubarb marries very well with both ginger and orange, and this pie recipe brings them all together. It is worth splashing out on stem ginger as it imparts a really good flavour. It is available in jars from the home baking aisle at Tesco.

Preheat oven to 220ºC (200ºC fan assisted) /Gas 7

Combine chopped rhubarb with 100g of the sugar, the juice of the orange and the ginger, plus syrup. Place in a pie dish or other ovenproof dish with a rim. Combine grated rind with remaining sugar and put to one side.

Roll out pastry large enough to cover dish with some to spare, cut off strips to form a border on pie dish rim. Brush the rim with beaten egg white, press strips onto rim, then top whole dish with remaining pastry to form a lid. Trim off excess, knock up and flute edges and make 2-3 slits in top of lid.

Brush top with beaten egg white and sprinkle with the sugar and orange rind mixture, bake for 20 minutes or until pastry risen and golden brown.

 

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  • Ingredients

  • 1 x pack 375g (12 1/2oz) ready-rolled lighter puff pastry
  • beaten egg white
  • 500g rhubarb, washed and cut into 2cm/1" lengths
  • juice and rind of 1 orange
  • 150g golden caster sugar
  • 2 ‘globes' of stem ginger, diced
  • 2tbsp of syrup
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  • Energy 1417kj 335kcal 17%
  • Fat 8g 11%
  • Saturates 4g 20%
  • Sugars 32g 36%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 63.2g Protein 5.2g Fibre 3g

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