Sugar-crusted rhubarb hand pies recipe | Gourmet Traveller

Ingredients

• 350 gm rhubarb, cut into 3cm pieces
• 75 gm caster sugar, plus extra for scattering
• 1 vanilla bean, split and seeds scraped
• Juice of 1 orange and finely grated rind of 2
• 150 gm (about 1 punnet) raspberries
• 250 gm quark (see note)
• 35 gm (¼ cup) pistachios, finely chopped
• 2 tbsp pure icing sugar, sieved
• 870 gm shortcrust pastry (see note)
• 1 egg, for eggwash
• For scattering: demerara sugar