Simple and sweet.
- 125g butter
- 125g caster sugar
- 1 medium egg
- Dash of vanilla essence
- 250g plain flour
- 1kg chopped rhubarb (2 bunches)
- 30g caster sugar
- zest of 1/4 orange
- Juice of 1 orange (70ml)
- 1 cardamom pod
- For the sweet pastry, cream the butter and sugar until soft and creamy.
- Add the egg, vanilla and combine.
- Finally, add the flour and mix until there is no trace of flour left.
- Wrap in clingfilm and chill for 30 minutes.
- For the rhubarb compote, cut the rhubarb stalks into bite-sized chunks.
- Place these in a pot with the sugar, zest and juice of the orange.
- With the back of a knife crush the cardamom pod and remove the seeds. Discard the pod and crush the seeds and add to the rhubarb
- Cook on a low heat until the rhubarb begins to soften, remove place into the pie dish and chill. Tip: Don't cook the rhubarb all the way as you are going to bake it for a further 25 minutes.
- Remove pastry from the fridge and knead to soften, roll on a floured work surface and cut out 10-12 long strips.
- Arrange these in a lattice design across the top of the chilled rhubarb compote.
- Place back in the fridge for 5 minutes.
- Once the pastry is rested, egg-wash and sprinkle with caster sugar and bake at 180ºC / 160ºC Fan / Gas 3 / 320ºF for 25 minutes or until the pastry is golden brown.
- Serve with a spoon of semi-whipped cream