Rhubarb, Orange and Ginger Pie

Try this fruit filled rhubarb, orange & ginger pie recipe for a delicious dessert option. Made with Jus-Rol puff pastry & sprinkled with sugar & orange.

Quick Stats

Easy

18 servings

20 minutes bake time

Rhubarb, Orange and Ginger Pie

Try this fruit filled rhubarb, orange & ginger pie recipe for a delicious dessert option. Made with Jus-Rol puff pastry & sprinkled with sugar & orange.

Ingredients

Jus-Rol™ Puff Pastry Sheet, thawed
Beaten egg white
1.5 kg Rhubarb, washed and cut into 2cm/1″ lengths
Juice and rind of 3 oranges
450 g golden caster sugar
6 ‘Globes’ of stem ginger – diced and 2tbsp. syrup

Made With

Frozen Puff Pastry Sheets

Jus-Rol’s ready rolled Puff Pastry Sheets are perfect for tasty dinners and desserts.

Equipment required

Pie Dish
Pastry Brush

Method

Preheat oven to 220°C/425°F/Gas Mark 7
Combine chopped rhubarb with 300g of the sugar, the juice of the oranges and the ginger plus syrup. Divide between 3 x 6 portion pie dishes or one large tin/dish.
Combine grated rind with remaining sugar and put to one side.
Cut out three lids for dishes and use trimmings to cut strips to form borders for the dish rims. Brush the rims with beaten egg white, press strips onto rim, then top with pastry lids. Trim off excess, knock up and flute edges and make 2-3 slits in the top of the lid.
Brush the top with beaten egg white and sprinkle with the sugar and orange rind mixture, bake for 20 minutes or until the pastry has risen and is golden brown.