Quandong & Rhubarb Pie

Quandongs and rhubarb are the perfect combo for a pie

Quandongs and rhubarb are the perfect combo for a pie

My Recipe

Prep Time: 15 mins
Cook Time: 30 mins approx
Native Food: Quandongs


  • 1 cup of chopped rhubarb
  • 1 cup of dried quandongs
  • 1/2 cup of sugar
  • 1 cup water
  • 2 teaspoons of vanilla


  1. Heat oven to 190°C/fan 170°C/gas 5
  2. Soak quandongs in cold water for approx 1 hour, drain
  3. Put Quandongs and Rhubarb into a saucepan
  4. Add 1 cup of water
  5. Add 1/2 cup sugar
  6. 2 teaspoons of vanilla
  7. Bring to boil, lower heat and cook until rhubarb is tender and falls apart
  8. The quandongs still should be in one piece
  9. Leave to cool in refridgerator and quandongs will soak up extra fluid
  10. Make your favourite shortcrust pastry
  11. I used gluten fre flour as I had a friend who is wheat intolerant
  12. Put quandong and rhubarb mix into an oven proof dish
  13. Top with a thin layer of pastry
  14. Using a cutter cut out star shapes
  15. Paint the top of the pastry with egg wash, top with stars and paint with egg wash again
  16. Cook in oven until pastry is cooked and golden brown
  17. Allow to cook and just before serving lightly sprinkle with icing sugar
  18. Serve with yoghurt, ice-cream or cream

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 bushfood, Quandongs, to create a really unique and tasty pie.

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