This recipe is full of delicious summer fruit flavours
(4 votes)
Cook: 1 Hour 10 Mins
Serves: 6
Price: 85p per serving
Nutritional Information
Each 182g serving contains
Energy
1478kj
353kcal
1478kj
353kcal
18%
Fat
17g
17g
Med
24%
24%
Saturates
6g
6g
Med
30%
30%
Sugars
20g
20g
Med
22%
22%
Salt
0.44g
0.44g
Low
7%
7%
of your reference intake.
Typical energy values per 100g:
812kj/194kcal
Typical energy values per 100g:
812kj/194kcal
Ingredients
1 tbsp cornflour
100g granulated sugar
300g frozen rhubarb
350g frozen raspberries
450g pack Just-roll Shortcrust Pastry Sheet
1 medium egg, beaten
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5.
2
Mix the cornflour and sugar and layer in a 900ml pie dish with the rhubarb and raspberries. Leave at room temperature while the pastry thaws.
3
Put the pastry on a work surface and cut a pie lid. Wet the rim of the dish with water and press the pastry lid on top. Make a hole to let the steam escape. Brush the pastry with egg and bake for 40 minutes.