Rhubarb and orange pie

Line a deep pie plate with one rolled-out pastry.

Sprinkle flour over the rolled-out pastry.

Combine the sugar, orange rind and 45 ml of flour.

Sprinkle over the rhubarb.

Stir well and pour in the rolled-out pastry.

Moisten with orange juice and put knobs of nuts over the fruits.

Dampen the edges of the rolled-out pastry so that it sticks to the plate before scalloping it, then cover with a symmetrically cut out rolled-out pastry and save the cut out pieces.

Fold in two over the topping.

Unfold when it is well centered.

Fold the sides of the rolled-out pastry under the edge of the plate.

Dampen and scallop above and below.

Dampen the top of the pie.

Arrange the cut out pieces beautifully and sprinkle with sugar.

Cook at 220°C (450°F) for 25 minutes.

Turn down to 180°C (350°F) and cook for another 20 to 30 minutes.

Let cool slightly before serving.


250 ml of sugar

2 23 cm rolled-out pastry

15-30 ml of butter

60 ml of flour

15 ml of orange juice, frozen

1 L of rhubarb, cubed

2,5 ml of grated orange rind