Rhubarb & Ginger Crunch Pie | Great British Food Awards
www.greatbritishfoodawards.com
For the pastry, place all the ingredients except the stem ginger into a food processor and whizz until you have a coarse crumb. Add about 3-4 tbsp cold water...
Ingredients
- 125g butter, diced
- 50g soft brown sugar
- 200g plain flour
- 25g cornflour
- 2 tsp ground ginger
- 50g stem ginger, finely chopped
- 1 tbsp cornflour
- 2 x 400g packs rhubarb, cut into pieces
- 2 tbsp syrup from the stem ginger jar
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