I cannot claim any of the credit for this pie. It is my mum’s recipe and my mum made it. However, I couldn’t resist posting it here because it is just so delicious. The addition of the stem ginger really complements the rhubarb. Every time my mum makes it it disappears almost as soon as it is put on the table. So if I can decipher my mother’s handwriting, this is how she makes it.
For the pastry:
200g plain flour
100g cold butter, diced
For the filling:
650g prepared rhubarb (peeled if necessary and cut into 3cm chunks)
2 heaped tbsp Demerara sugar
1 tsp stem ginger syrup from the jar
3 pieces of preserved stem ginger, chopped finely
Place the flour and the cubed butter in a food processor and blitz until the mixture looks like fine breadcrumbs. Add about 2-3 tablespoons of cold water at first and then pulse the mixture. You may need to add a little more water until the pastry comes together in a ball. The important thing is to keep the mixing to a minimum otherwise the pastry will be tough. You can of course rub the butter and flour together with your fingers until the breadcrumb stage and then stir in the water with a knife until it comes together. Form the pastry into a flattened disc, cover with a food bag or clingfilm and chill for 30 minutes in the fridge.
Place the rhubarb, sugar, stem ginger and syrup in a bowl and leave to marinate for about ten minutes.
Split the pastry in half and roll out one half to fit a pie dish or plate. Place the rhubarb mixture into the dish. Brush the edges of the pastry with water. Roll out the second disc of pastry to fit the top and seal well around the edges.
Cook in a preheated oven at 200°c, gas mark 6 or in the Roasting oven of the Aga for 20-30 minutes until golden brown. Sprinkle on a little more demerara as soon as it comes out of the oven for a crunchy top.