Monday, January 26, 2009
Stem Ginger and Rhubarb Pies
This is a very simple recipe. I took ready made short crust pastry and cut the block into six smaller cubes, rolled them out and filled the sections a large muffin silicon...er...tin.
The first batch was just frozen rhubarb, tablespoon of sugar and some diced stem ginger. Fold over the edges of the pastry, sprinkle a little sugar over the top and they were baked for half an hour in a medium oven (180C fan assisted). These came out fine but still very tart. I didn't roll the pastry out thin enough and some of the fold over bits were chewy and gross.
Second attempt, I rolled the pastry thinner and filled the same pan. I took a small glass tray and put some frozen rhubarb (maybe two cups), diced stem ginger (two balls), some of the ginger syrup (tbsp) and 1/4 cup of sugar and microwaved it all for three minutes. I was then able to mash the rhubarb with a fork. Then filled the pastry cases with some mashed rhubarb mix and a few frozen bits for tartness and bite. Such a difference! So this is the better way to go.
The first way was fine, but rhubarb being rhubarb, it needs a lot of sweet. If you like it tangy-tart then go with the first recipe - it was fine apart from the pastry being too thick. But most folks have the sweet tooth, so the second recipe may be more suitable.