Ingredients :
- 500 g rhubarb, peeled if necessary, cut in pieces
- 30 g sugar
- 30 g demerara sugar
- Ground cinnamon
- 3 tbsp cold water
- 1 egg, lightly beaten
- 250 g puff dough or shortcruts dough
Directions :
Arrange the rhubarb in a deep pie dish. Sprinkle with both
kinds of sugar and with a pinch of cinnamon. Moisten with the water. Roll out
the dough to the shape of the dish. Cover the pie with dough, sealing the edges
well. Trim off excess dough with a knife. Paint the top with the beaten egg,
using a pastry brush. Prick it all over with a fork. Bake in preheated 190реж C
oven for abiut 45 minutes or until the top is golden-brown.
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