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Delicious Dishes with chef Imelda Tynan - Rhubarb Pie and Elderflower Cordial

Imelda Tynan's deep filled rhubarb pie

Imelda Tynan's deep filled rhubarb pie

Every gardener has an abundance of rhubarb at the moment and what a better way of using it than making a scrumptious Rhubarb Pie.

I like to pick the rhubarb before it gets too strong in the ground because it tastes so much nicer, the recipe I am giving you is a really good pie recipe, unlike a tart it takes longer to cook and has a wonderful crust.

The hedges are going to be full of flowering Elderflower in the next few weeks, and every year Jim would present me with Elderflower Cordial in a nicely shaped bottle with a handwritten label saying “Jims Elderflower Cordial”.

This encouraged me to have my own supply when his bottle would run out, so this is Jim’s recipe and I know you will enjoy making it as the taste of homemade Elderflower Cordial is amazing and so refreshing to drink.

Elderflower Cordial

10 Elderflower Heads

1pt. Water

4oz. Sugar

2 Lemons, juice & rind

Place the sugar and water in a saucepan, bring to the boil and add the elderflower heads, boil for 5 minutes then add the lemon juice & rind.

When cold transfer to a bowl or jug and place in the fridge for 24 hours. Strain & place in clean bottles. Dilute to serve.

Deep Filled Rhubarb Pie

Pastry

1lb Plain Flour

10oz Butter

4oz Sugar

1 Egg

4 - 5 tbsp. Milk

Filling:

2lb Thinly Chopped Rhubarb

8oz Castor Sugar

To Glaze:

1 Egg, beaten

1dsp Castor Sugar

Preheat oven to 180⁰ and place a baking tray into the oven to heat, this gives the base of the pie a really nice crust.

To make the pastry mix the flour and sugar together and rub in the butter until it resembles fine breadcrumbs, then add in the egg and milk until you have a soft dough, wrap in clingfilm and place in the fridge for about 1 hour.

Remove from the fridge and lightly knead on a floured surface then roll out 2/3 of the pastry keeping the other 1/3 for the top of the pie.

Line a greased 10” round deep pie tin with the pastry, in a bowl toss the rhubarb in the sugar and fill into the pastry lined pie tin and then cover with the remaining pastry.

Brush well with beaten egg and sprinkle on the castor sugar.

Put the pie onto the heated baking tray in the oven, bake for 20 minutes then turn and bake for a further 20 minutes, cover with tin foil and bake for a further 20 minutes.

This might seem a long time but there is a lot of rhubarb in the pie and you need to ensure that the pie is cooked the whole way through.

Remove from the oven and leave to cool, this allows the juice in the pie to thicken. This is delicious served on its own or with homemade custard or freshly whipped cream or both!

 

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