Filo rhubarb pie

Ingredients

6

Steps

4

Serves

4

Cook Time

35-40 Min

Ingredients

  • 500g/1lb 2oz pink rhubarb
  • 1 teaspoon mixed spice
  • grated zest and juice of 1 orange
  • 1 tablespoon granulated sugar
  • 1 tablespoon low-fat spread
  • 3 sheets filo pastry
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Trim the leaves and ends from the rhubarb stems, and chop into 2.5cm/1in pieces. Put in a medium bowl. Add the mixed spice, orange zest and juice, and sugar, and toss well to coat evenly. Tip the rhubarb into a 1.2 litre/2pt pie dish.
  • Melt the spread and brush over the filo sheets. Crumple the filo loosely, and place the pieces on top of the filling to cover.
  • Put the dish on a baking tray, and bake the pie for 20 minutes until golden brown. Reduce the temperature to 180°C/350°F/Gas mark 4. Bake for 10–15 minutes more until the rhubarb is tender. Serve warm.
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