Rhubarb, rum and walnut pie

This was a quick after-work invention for a pud. In the shop on the way home, I picked up some ready-made pastry for £1, and a few stalks of rhubarb.  Within 20 mins of getting home, this was in the oven, filling the house with delicious smells.  If you wanted to make the pastry from scratch – it is very easy to do – I’ve a recipe for it in the post about my Spiced Apple, Rum and Pecan Pie.

Ingredients

1 pack ready-made shortcrust pastry

4 large stalks of rhubarb, chopped

2 tbsp dark rum

4 oz brown sugar

2 tbsp butter

1 tsp cinnamon

4 oz chopped walnuts

2 oz ground almonds

For glazing

1 egg, lightly beaten

1 tbsp golden caster sugar, for sprinkling

Method

1. Preheat the oven to 180°C and butter a large, deep pie dish.
2. To make the filling, place the rhubarb, rum, sugar, butter and cinnamon in a saucepan and heat gently until bubbling.
3. Add the chopped walnuts and ground almonds, reduce the heat and stir until thickened.  
4. Divide the pastry in half.  Roll out the first half and press into the prepared pie dish.
5. Pour in the filling.
6. Roll out the rest of the pastry and lay on top of the pie.
7. Crimp the edges together using the side of a fork and make a few slits in the top of the pie crust to allow steam to escape when baking.
8. Brush the top with an egg wash and sprinkle with a little golden caster sugar.
9. Bake for 40 mins or until the top is golden brown.