Sugar-crusted rhubarb hand pies recipe
The perfect portable snack.
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutter
- Refrigerator
- Pastry brush
- Fork
- Chef's knife
- Measuring spoon
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
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