Surprise Rhubarb Pie with Ginger
A sweet and tangy rhubarb pie with a hint of ginger, offering a delightful surprise in every bite.
Equipment
- 9-inch pie dish,
- Mixing bowls
- Rolling Pin
Ingredients
- Butter 100g (cold, cubed)
- Flour all-purpose, 250g
- Ginger fresh, grated, 2 tablespoons
- Rhubarb 750g (cut into 1-inch pieces)
- Sugar 150g
- Water cold, 6-8 tablespoons
- Egg for egg wash, 1 (beaten)
Instructions
- Preheat oven to 200°C (400°F).
- In a mixing bowl, combine flour and butter.
- Rub butter into flour until mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, until dough comes together.
- Divide dough in half, flatten into discs, and wrap in plastic wrap.
- Refrigerate for 30 minutes.
- In a separate bowl, combine rhubarb, sugar, and grated ginger.
- Roll out one dough disc and line a 9-inch pie dish.
- Pour the rhubarb mixture into the pie crust.
- Roll out the remaining dough disc and place over the rhubarb filling.
- Crimp the edges to seal.
- Brush the top with beaten egg.
- Cut a few slits in the top crust to allow steam to escape.
- Bake for 50 minutes, or until crust is golden and filling is bubbling.
- Let cool before serving.
Notes & Wine Advice
Serving Tip:
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.Wine Advice:
A sweet dessert wine like a late-harvest Riesling or a sparkling Moscato complements the tart rhubarb and ginger.Nutrition values
Calories: 380 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 18 g | Sugar: 30 g