"The joys of rhubarb, sour yet sweet with a floral perfume. Our Rhubarb Pot Pie celebrates the tart, vivid flavor and floral aroma of rhubarb."
Rhubarb Pot Pie
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Prep time: 15mins
Cook time: 20mins
Serves or Makes: 4 Pot Pies
Recipe Card
ingredients
- 2 sheets frozen puff pastry, thawed
- 1 beaten with 1 tsp. water
- 1 tbsp demera sugar or icing sugar
- 6 cups fresh rhubarb
- 1 cup granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 3 tbsp flour
- 6 tbsp butter, cut into small chunks
Method
Step 1
Bring the puff pastry out of the freezer and let it thaw at room temperature. Be careful not to unfold the puff pastry while it's still frozen or it will tear along the fold lines. Heat the oven to 425. Spray 4 serving size ramekins with cooking spray.
Step 2
Prepare the rhubarb by cutting off the end of the stalks. Cut the rhubarb into 3/4" pieces, enough to have 6 cups of chopped rhubarb.
Step 3
Heat a saucepan of water to the boil and add the rhubarb. Cook the rhubarb for just 2 minutes to soften. Drain the rhubarb. In a large bowl, add the rhubarb, sugar, cinnamon, nutmeg, flour and butter and toss to combine.
Step 4
Unwrap the puff pastry and gently unfold. Place a ramekin on the puff pastry and use it as a guide to cut the pastry in the shape of the ramekin. Cut about 1/2" wider around the shape of the ramekin to have enough puff pastry to hang over the sides.
Step 5
Spoon some of the rhubarb mixture in a ramekin. Top with the puff pastry and brush the puff pastry with some of the egg wash. Cut a small slit in the top of the puff pastry to release steam while baking. Sprinkle the top of the puff pastry with some of the demera sugar.
Step 6
Place the ramekins on a cookie sheet and place in the oven. Bake the pot pies until the pastry is puffed and golden, about 20 minutes.
Step 7
Bring the ramekins out of the oven. Serve the rhubarb pot pies warm with vanilla ice cream and our recipe for rhubarb chutney on the side.