Ingredients For the pastry: 225g flour 100g butter 25g sugar 1 egg A little milk to bind Egg wash For the filling: 250g rhubarb, chopped Pinch ground star anise Pinch ground ginger 150g sugar Juice of 1 orange For the topping: 100g flour 100g Demerara sugar 100g Nature’s Pleasure Raspberry & Cherry 150g butter Pinch of ground cinnamon
Method 1. Pastry – pulse together the pastry ingredients in a blender, and then roll out. Line a 200mm baking tin, chill for 2 hours. Bake blind at 200ºc for 15-20 minutes and then brush with the egg wash and cook for an extra 5 minutes 2. Filling – put the rhubarb, spices, sugar and orange in a pan and cook until just soft. Spoon into the pastry case 3. Topping – rub all the topping ingredients together, spoon on top of the fruit filling and bake at 180ºc for 12 minutes Recipe by Celebrity chef, Simon Rimmer from BBC2's Something For The Weekend