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Rhubarb pasty, rosebud plate.

May 16, 2012

The sky – especially the view of it jut outside the back door –  is becoming a bit of an obsession with me. This is what it looked like mid morning. Time to up the ante. So I hung the washing on the line outside and then I went into town without a coat – or umbrella. If that’s not a challenge to the rain I don’t know what is. Didn’t rain though.

Saw Boo in town – she didn’t have a coat either, but there might have been one hiding in her bag. My bag was weighed down with heavy stuff – food mainly. I’d been to Annie’s fruit shop and picked up new potatoes and some rhubarb labelled “Devon Rhubarb”. It was very pleasingly red.

I thought I’d make a rhubarb pasty (obviously a fruit one, not a meat and potato one). It’s a pie really, but without the bother of finding a pie plate and cutting the pastry to size and working what to do with the bit left over. Stems from cooking laziness.

Make some pastry using a scant 4oz butter and a generous 8oz plain flour and a bit of water to bind it and roll it out.  It should be an oval – not too thin in the middle of the pastry, but thinner at the edges.  Place on a well greased baking tray. Wash and chop about 1lb rhubarb. I strung mine and removed most of the red, because it seemed a bit stringy. (I also think someone told me that as rhubarb gets older the redder bits are more bitter – but I may have made that up.) Mix the chopped rhubarb with 4 rounded tablespoons of soft brown sugar and then pile the lot into the pastry.

Fold up the sides any way you like that’s effective (it’s meant to be “rustic” rather than a showpiece) and pinch them together to enclose the rhubarb – if the pastry is thinner at the edges you don’t get a great big lump of it on the top. Bake in a hot oven for about 20 minutes then turn the oven down and bake for another 10 minutes until you can see the juices beginning to run.  My pastry wasn’t thick enough at the bottom and I didn’t pinch the edges together well enough, but we can all be wise after the event.

Mix rustic with refined and serve warm with a generous dollop of custard on pretty china plates.




One Comment leave one →
  1. May 16, 2012 9:03 pm

    Awesome photography! I have a photograph here that I’d like you to see:
    Comment on the post and tell me what you think! 🙂

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