Pete has now made a couple of these. He must have found the original recipe in an issue of the NZ House and Garden magazine, Food editor Annabelle White presented this Rhubarb pie.
1 sheet sweet short pastry 4 cups chopped rhubarb 1/4 cup sugar 1/2 cup maple syrup 1 teaspoon Vanilla extract 1/4 cup flour
Line a 23cm greased pie dish with pastry and chill. Preheat oven to 200 c. Combine rhubarb and sugar and set aside for 15 minutes. Stir maple syrup, vanilla and flour into rubarb. Place filling in chilled pastry shell and even out the top. Bake on lower rake of oven for 20 minutes.
1/2 cup flour 1/4 cup brown sugar 1/3 cup rolled oats 1/2 teaspoon ground cinnamon 4 tablespoons cold butter
Combine flour, sugar, rolled oats and cinnamon in a large bowl and cut in butter until mixture is uniform and somewhat gravelly in texture. Take pie from oven and place on baking sheet with side to catch any juices. Reduce heat to 170 C.
Spread topping evenly over pie and return to oven on the middle rake. Bake a further 40 to 50 minutes until juices bubble thickly. Cool pie on a rack. Slice when slightly warm and serve with cream.
Dad came for dinner with Auntie the other night and we had what was left of this pie. Didnt have any cream so sent him home for some ice cream. Delicious
Wairere Nursery 826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: