Pastries Recipes - Filo Rhubarb Pie Recipe

Ingredients

SERVES 3

• 500g/1lb 2oz pink rhubarb                                                

• 1 tablespoon granulated sugar

• 1 teaspoon mixed spice                                                     

• 1 tablespoon low-fat spread

• Grated zest and juice of 1 orange    

• 3 sheets filo pastry

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Method:

1. Preheat the oven to 200°C/400°F/Gas mark 6.

2. Trim the leaves and ends from the rhubarb sticks and chop them in 2.5cm/1in pieces. Place them in a medium-sized mixing bowl.

3. Add the mixed spice, orange zest and juice and sugar, and toss well to coat evenly. Tip the rhubarb into a 1.2 liter/2pt pie dish.

4. Melt the spread and brush over the filo sheets. Crumple the filo loosely and place the pieces on top of the filling to cover.

5. Place the dish on a baking tray and bake the pie for 20 minutes, until golden brown.

6. Reduce the heat to 180°C/350°F/Gas mark 4 and bake for 10 to 15 minutes more until the rhubarb is tender. Serve warm.