Rhubarb, rosewater and spelt pie

Rhubarb, rosewater and spelt pie

The Pie Project
Kirsten Jenkins

Rhubarb is the ultimate pie fruit (although, technically, it is actually a vegetable). It goes with citrus, berries, custard, cream, hot, cold – it doesn’t seem to matter what you do with it, it always works. I love rhubarb for its tart flavour and jammy texture when cooked, and in this recipe it’s made extra-earthy with a buttery spelt pastry. And I do a pretty good job of convincing myself that spelt also makes it kind of healthy. Kind of. — Phoebe


Quantity Ingredient
1kg rhubarb, chopped
220g caster sugar
1 tablespoon rosewater
1 1/2 tablespoons cornflour
1 eeg, lightly beaten
1 tablespoon demerara sugar


Quantity Ingredient
375g plain spelt flour
55g caster sugar
1/2 teaspoon fine sea salt
250g cold unsalted butter, cut into 2 cm pieces
2 tablespoons apple cider vinegar, mixed with 125 ml cold water and 4 ice cubes


  1. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leave some large chunks of butter as this will help the pastry to become nice and flaky as it cooks).
  2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Divide the dough in half, shape each piece into a rough disc and wrap in plastic wrap. Chill for 3 hours.
  3. Cook the rhubarb and caster sugar with 2 tablespoons of water in a saucepan over medium heat, stirring occasionally, for 15 minutes or until the rhubarb is thick and jammy. Stir through the rosewater and cornflour and set aside to cool completely.
  4. When the pastry has chilled, roll each piece out on a lightly floured work surface into a circle with a thickness of 3 mm. Use one pastry circle to line the base and side of a 24 cm pie dish, and place the other on a baking tray lined with baking paper. Chill both for 30 minutes.
  5. Preheat the oven to 180°C. Spoon the cooled rhubarb mixture into the pastry-lined pie dish. Cut seven 1.5 cm circles from the pastry circle and lay the lid over the filling. Trim off the excess pastry, pinching the edges to seal. Brush the beaten egg over the top and sprinkle with the demerara sugar. Place on a baking tray and bake for 55 minutes or until golden and the filling is bubbling and jammy. Rest for 30 minutes before serving.
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