farmhouse rhubarb pie

serves 6

185 g (6½ ½ oz/1½ cups) plain (all-purpose) flour

2 tablespoons icing (confectioners’) sugar

125 g (4½ oz) cold unsalted butter, chopped

1 egg yolk, mixed with 1 tablespoon iced water

filling

220 g (7¾ oz/1 cup) sugar, plus extra, for sprinkling

750 g (1 lb 10 oz/6 cups) chopped rhubarb

2 large apples, peeled, cored and chopped

2 teaspoons grated lemon zest

3 pieces of preserved ginger, sliced

ground cinnamon, for sprinkling

icing (confectioners’) sugar, for dusting (optional)

Sift the flour, icing sugar and a pinch of sea salt into a large bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles coarse breadcrumbs. Make a well in the centre. Add the egg yolk mixture to the well and mix using a flat-bladed knife until a rough dough forms. Gently gather the dough together, transfer to a lightly floured surface, then press into a round disc. Cover with plastic wrap and refrigerate for 30 minutes, or until firm.

Meanwhile, preheat the oven to 190°C (375°F/Gas 5). Grease a 20 cm (8 inch) pie plate. Roll the pastry out to a 35 cm (14 inch) circle and ease it into the pie plate, allowing the excess to hang over the edge. Refrigerate the pastry-lined dish while preparing the filling.

In a saucepan, heat the sugar and 125 ml (4 fl oz/½ cup) water for 4–5 minutes, or until syrupy. Add the rhubarb, apple, lemon zest and ginger. Cover and gently simmer for 5 minutes, or until the rhubarb is cooked but still holds its shape.

Drain off the liquid and allow the rhubarb to cool. Spoon into the pastry shell and sprinkle with the cinnamon and a little extra sugar. Fold the overhanging pastry over the filling and bake for 40 minutes, or until golden. Dust with icing sugar before serving, if desired.