Submariners Recipe Book

Rhubarb Pie

• 500g rhubarb, cut into pieces
• 30g sugar
• 30g demerara sugar
• pinch cinnamon
• 3 tbspn cold water
• 1 egg lightly beaten
• 250g chortcrust pastry sheet
  

Arrange the cut rhubarb to cover a deep pie dish (20cm). Sprinkle with both sugars, cinnamon and water. Cover the rhubarb with pastry, sealing the edges. Trim the ecess and then paint the top with beaten egg.

Prick all over with a fork and bake in pre-heated oven at 190c for 45 minutes or until golden.

Serve with either thick custard, cream or ice cream.

If this doesn't start a movement nothing will!!!