Rhubarb is back in season so why not make the most of this fabulous fruit and make this gorgeous rhubarb, stem ginger and apple pie with a lovely vanilla custard and blood orange. Comfort food at its best,

Method

THE PASTRY

1. Firstly make the pastry
2. Sieve the flour and icing sugar into a large mixing bowl
3. Cut the butter into cubes, then using your fingertips, gently work the flour and sugar mix until the mixture resembles breadcrumb or you can pulse using a food processor
4. Beat the egg with the milk till well mixed then gradually add the mixture to the flour mix until a dough is formed. Don’t over work the pastry or it will become chewy, not crumbly, and short
5. Then wrap the dough in cling film and place in the fridge for at least 30 minutes

THE RHUBARB, STEM GINGER AND APPLE MIX

1. Place half the apples, rhubarb, and sugar to a wide based pan on a medium heat and cook it down until they are soft
2. Remove from the heat and place the rest of the ingredients into the pan, mix altogether and cover with cling film and leave to cool

MAKING THE PIE

1. Pre heat the oven to 180ºC
2. Butter and flour your pie tin or your individual moulds if you are using them
3. Remove the pastry from the fridge and leave to warm at room temperature for 20 minutes so it’s easier to roll
4. Lightly flour the work surface and roll out the pastry so it’s the thickness of a pound coin
5. Make sure that you roll it out bigger than the tin that you are using and reserve some for the lid
6. Once you have lined the tin spoon the rhubarb filling inside and fill it up to the top then egg wash the sides and place the lid on top and crimp the edges so that you get a good seal
7. Egg wash the top and leave in the fridge for 30 minutes to rest the pastry
8. When your ready place the pie on to a baking try and put in the oven and bake for 40- 50 minutes until golden and the bottom is cooked. Whilst that’s cooking make the custard

MAKING THE CUSTARD

1. Place the milk, double cream and vanilla into a thick based pan and bring up to a simmer
2. Put the egg yolks and sugar into a bowl and whisk until light and fluffy
3. Pour the warm vanilla mix over the eggs and put back into the pan and stir on a medium heat until the mix coats the back of spoon
4. Once the pie is cooked, remove from the oven and leave to rest for 30 minutes before cutting
5. Cut the pie and serve with warm custard, a good spoonful of clotted cream and a few slices of the blood orange.