BEETROOT, RHUBARB & APPLE PIE

COOKBOOK: WOOLWORTHS FRESH MAG - July 2016


Ive never been a huge fan of rhubarb so I was a little sceptical of this recipe. The thought of beetroot, apple and rhubarb all in the one cake wasn’t all that appealing to me. I still went ahead and made it and OMG it was delicious!

They say dont judge book by its cover, and they are absolutely spot on. It was delicious!

RECIPE

Serves 6-8


1 3/4 cup plain flour

1/2 cup self raising flour

pinch of salt

2/3 cups sugar

1/4 cup brown sugar

185g butter

2 eggs, lightly beaten

350g beetroot, trimmed and peeled

4 pink lady apples, cored and sliced

4 rhubarb stalks, trimmed and cut into thick pieces

1 tablespoon of cinnamon

1/4 cup cornflour

2 tablespoons of lemon juice

Cream to serve (optional)


Place flours, 1/3 cup sugar and a pinch of salt into a food processor. Add butter and process until it resembles breadcrumbs. Add eggs with the motor running and do so until pastry starts to form a ball.


Transfer to a lightly floured flat surface. Knead until smooth.

Half dough and wrap each piece in plastic wrap. Chill for 20mins.


Meanwhile, combine rhubarb, beetroot and apple in a saucepan. Add cinnamon and brown sugar.Stir until combined. Allow it to simmer for 5mins, stirring occasionally. Add lemon juice and stir to combine.


Mix cornflour in a small bowl with a little water (4-5 tablespoons of water) mix well, until smooth. Add cornflour mixture to rhubard and stir until thickened. This should take less than a minute. Take off heat and allow to cool.


Preheat oven 220C. Lightly grease a 22cm pie tin. Roll out pastry to approx 3mm thickness and line the tin. Fill with rhubarb mixture, press down lightly. Take th other half of pastry and decorate the top allow some space to release steam to escape.

I decorated with lattice and it looked lovely. Brush with some egg and bake for 40-45mins or until golden brown.


Serve with drizzled cream on a plate.

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