It wasn’t until we made our way to leave that I found this amazingly oversized rhubarb. it was so ridiculously enormous that I made The Boy pose with it in several locations until I got a photo that did it justice. (If you don’t follow me on instagram and wish to see important updates such as my giant rhubarb, click here.)
Just as a little aside, this is a perfect example of why, wherever possible, you should follow recipes which list ingredients by weight or cups. When a recipe lists a main ingredient like “2 carrots,” it can vary greatly. I’m hardly the most scientific of cooks, but I do appreciate it when an ingredient list is as specific as possible.
Since moving out I have found myself appreciating produce more. I have always loved a good bunch of produce (pears, chillies or blood oranges, I don’t mind), but having to source my own food has changed my attitude. I thoroughly enjoyed Orange Grove over the weekend and am looking forward to more weekend markets as the weather warms up.
Sydney-siders, what markets should I check out next?
Apple and rhubarb pie:
- 2 1/4 cups plain flour
- 2 tbsp corn flour
- ¾ cup white sugar
- 150g butter
- 2 eggs
- 1 tbsp milk (for glaze)
- 3 Granny Smith apples (about 400g)
- 5 stalks rhubarb (about 300g)
- ½ cup brown sugar
- ½ cup white sugar
- ½ lemons, zest and juice
- Juice of half lemon
- 1 tsp vanilla
Mix together your plain flour, corn flour and sugar. Rub in the butter until the mixture is crumby. Add in the eggs and mix to form a cohesive dough.
Pop dough in the fridge for at least 15 minutes. While your dough is in the fridge, make a start on the filling.
Core, peel and dice your apples into 1cm cubes. Slice your rhubarb into similarly sized chunks. Set them over medium heat in a medium sized saucepan. Add in both sugars and the lemon zest and juice. Allow to bubble away, stirring regularly for 5-6 minutes so that the fruit softens slightly.
Strain the syrup off the diced fruit. Set the fruit one side and allow to cool*.
Preheat your oven to 170° and grease a 20cm fluted tin.
Roll the dough out to about ½ cm on a floured surface and gently transfer it to your prepared tin. Keep the remaining dough for latticing later. Because the dough is more biscuit-like than a traditional pastry you may need a second pair of hands to help you transfer it tear-free. The dough is pretty resilient, however, so if you do get a tear, just patch it up and carry on! Cut off the excess and press the dough neatly into the flutes of the tin. The dough will retract from the sides as it bakes, so be generous with the pastry on the sides.
Prick the base lightly with a fork, line the base with a little bit of baking paper and put baking weights in. pop into the oven for 15 minutes.
Take the pastry out and allow it to cool.
Take your remaining raw pastry and roll it out to ½ cm again. Cut out 10 long strips about 1.5 cm wide and long enough to fit the length of your tin.
When the pastry is cooled, scoop the filling into the centre.
Now it’s time to lattice your pastry. If you’ve ever wondered how to lattice like a pro, it’s much easier than you think. It’s quite difficult to explain though! I could type it out for you, but Pop Sugar have the video you need. Once you see it done it will make sense – it’s so easy!
Brush the lattice generously with milk and pop into the oven for 35 minutes or until the lattice is nicely browned.
* If you want to make a syrup out of the juice that you strain off, simply return the liquid to your saucepan, add two more tablespoons of white sugar and stir over a low heat until dissolved. Reserve and pour over slice of pie when you serve.
This recipe was adapted from a Better Homes and Gardens crumble.