Quick and Easy to make, delicious to eat, Rhubarb is an age-old favourite in everyones garden, hopefully it will be again, it's a delicious addition to any cooking and I've added it with an Australian bushfruit, Quandongs, to create a really unique and tasty pie.
Heat oven to 190°C/fan 170°C/gas 5
Soak quandongs in cold water for approx 1 hour, drain
Put Quandongs and Rhubarb into a saucepan
Add 1 cup of water
Add 1/2 cup sugar, 2 teaspoons of vanilla
Bring to boil, lower heat and cook until rhubarb is tender and falls apart. The quandongs still should be in one piece, but soft.
Leave to cool in refrigerator and quandongs will soak up extra fluid
Make your favourite shortcrust pastry, I used gluten free flour as I have a friend who is wheat intolerant and loves both quandongs & rhuburb.
Put quandong and rhubarb mix into an oven proof dish
Top with a thin layer of pastry
Using a cutter cut out star shapes
Paint the top of the pastry with egg wash, top with stars and paint with egg wash again
Cook in oven until pastry is cooked and golden brown
Allow to cook and just before serving lightly sprinkle with icing sugar. Serve with yoghurt, ice-cream or cream
Ingredients
Directions
Heat oven to 190°C/fan 170°C/gas 5
Soak quandongs in cold water for approx 1 hour, drain
Put Quandongs and Rhubarb into a saucepan
Add 1 cup of water
Add 1/2 cup sugar, 2 teaspoons of vanilla
Bring to boil, lower heat and cook until rhubarb is tender and falls apart. The quandongs still should be in one piece, but soft.
Leave to cool in refrigerator and quandongs will soak up extra fluid
Make your favourite shortcrust pastry, I used gluten free flour as I have a friend who is wheat intolerant and loves both quandongs & rhuburb.
Put quandong and rhubarb mix into an oven proof dish
Top with a thin layer of pastry
Using a cutter cut out star shapes
Paint the top of the pastry with egg wash, top with stars and paint with egg wash again
Cook in oven until pastry is cooked and golden brown
Allow to cook and just before serving lightly sprinkle with icing sugar. Serve with yoghurt, ice-cream or cream
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