Raspberry (or strawberry) and rhubarb pie
Prep time 20 minutes
Total time 55 minutes
Serves 6
Rhubarb has arrived in the Lufa Farms baskets, enjoy it! On a beautiful sunny day, I decided to make a pie, a perfect dessert to finish our family meal on a summer evening. Besides, my grandparents eat a fruit pie every night, I should do the same!
For the first rhubarb recipe of the year, a tangy and fresh trio: rhubarb, raspberries, and lime. So good!
Recipe inspired by Chef Nini's rhubarb pie
- 1 shortbread dough
- 1 bunch of rhubarb
- 200g sugar
- 200g raspberries
- Lime zest
Instructions
- Bake the crust in a pie plate for 15 minutes in a preheated oven at 180ºC.
- Peel the rhubarb and cut into sections.
- Place pieces in a baking dish, cover with water and sugar. Bake 20 minutes in preheated oven at 200ºC.
- When the rhubarb pieces are cooked, remove from the syrup and set aside to cool.
- In a saucepan, simmer the raspberries with 4 tablespoons of the rhubarb syrup and lime zest.