How to make rhubarb pie | Women's Weekly Food

Name: How to make rhubarb pie | Women's Weekly Food
Total time: 100 min
Ingredients: 2½ cups (375g) plain flour; ⅔ cup (150g) caster sugar; 250 grams cold butter, chopped; 1 egg yolk; 1 egg, beaten lightly; ¼ cup (55g) demerara sugar; Rhubarb & pear filling; 1 kg trimmed rhubarb stalks, chopped (see tip); 3 corella pears (540g), cut into 2cm pieces; ½ cup (110g) caster sugar; ⅓ cup (95g) crystallised ginger, chopped; 2 teaspoons vanilla bean paste

www.womensweeklyfood.com.au

This vibrant rhubarb pie pairs the tartness of rhubarb with the sweetness of pears and a buttery pastry crust for the ideal winter dessert.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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