I’ve always been sure that food is the way to the heart – *at least mine anyway!* And is there anything more love-professing than a golden, bubbling-hot pie, fresh from the oven? Happy Valentine’s Day you gorgeous bunch. However you’re spending it and whoever you’re spending it with, we could all do with a bit of extra love at this time of year and this rhubarb and rose water pie is a sure-fire way to show somebody (or just yourself) that you care.
The right balance of sweet and tart, with a twist from the rose water, this pie is insanely good. I know rose water divides opinions, but you’re going to have to trust me on this. It goes REALLY well with rhubarb. Especially in a beautiful pie, with the most delicious gluten free pastry.
I’d be lying if I didn’t say this pie takes quite a few steps to make. You need to make the pastry, chill, roll the pastry out, chill, make the filling etc. but I promise the end result is worth it. Serve with whipped cream, custard or ice cream (lactose-free if needed) for stuff of dreams. I like to make pastry a day ahead if I can, as it breaks up the stages, gives the pastry a chance to rest and the gluten free flour to soak up the liquid and settle, if you will. And you’ll be pleased to know that one of more simple steps of this recipe is making the rhubarb filling. I’ve eschewed pre-cooking it so that you avoid a soggy bottom, as well as having one less pan to wash up – and 50 minutes in the oven is plenty of time to make it juicy and delicious anyway. So what are you waiting for! Go on, show a bit of lurvee with pie x
If you can tolerate pistachios (high FODMAP) these would be delicious sprinkled on top of the cream when serving
Try and cram in as much of the rhubarb filling as you can without damaging the pastry lid, as it will sink/shrink a tiny bit when cooked
Go easy on the rosewater! 1/4 of a teaspoon is more than enough. And if you do really hate rose (it’s delicious in this recipe I promise!) you can try it without
The method makes extra pastry than you need for this recipe, but put any leftovers wrapped well in the freezer for another day.
For the pastry:
400g gluten-free flour
1 teaspoon salt
2 teaspoons xanthan gum
200g butter, cold and cut into cubes
2 tbsp icing sugar
2 large eggs
30ml almond, oat or lactose-free milk, plus extra for sealing the pie
1 small egg for an egg wash
For the filling:
400g rhubarb, trimmed and chopped into 1 inch pieces
100g brown sugar
3 tablespoons of gluten-free flour
¼ teaspoon salt
1 teaspoon of vanilla extract
1/4 teaspoon of rose water (I used the Nielsen-Massey brand)
Whipped cream, custard or ice cream (lactose free if needed)
Mix two large eggs with 30ml milk and put into the fridge to chill. Sift the flour and salt into a bowl with the xanthan gum. Add the butter to the flour mixture. Using 2 cutlery knives and working in a scissor action, cut the fat into the flour, keeping the 2 knives in contact.
Once the fat has been broken down to small pea-sized pieces, use your fingertips to gently rub the flour and little pieces of fat together until the mixture resembles pale breadcrumbs. Alternatively, use a food processor and pulse the ingredients to reach this stage (I find this so much easier as I have such hot hands.) Stir in the icing sugar. If using a food processor, tip the ingredients out into a large bowl at this stage.
Retrieve your whisked eggs and milk from the fridge and stir the liquid into the flour mixture, distributing as quickly as possible with a cutlery knife. If the pastry is still too dry and won’t come together, add a tiny bit more milk, little by little. Use the flat of the knife to bring the dough together, then pull the pastry together with your hands and shape it into three flat discs, one slightly bigger than the other two. Wrap in cling film, put one of the smaller discs in the freezer for another day and chill the other two in the fridge for an hour, or ideally overnight.
When ready to bake, preheat your oven to 220C/fan 200C/gas 7. Lightly (gluten free) flour a piece of baking parchment and roll out the larger disc of pastry into a circle big enough to line your tart tin, (ideally 8in) round and about 1 inch deep. Gently lift the pastry on to your rolling pin and place on top of the tin. Press the pastry down into the tin and trim off the edges, leaving a little overhang. Chill in the fridge while you make the filling.
In a large bowl, toss the rhubarb with the sugar, salt, flour, vanilla and rose water. Set to the side.
Lightly re-(gluten free) flour your piece of baking parchment and roll out the smaller disc of pastry into a circle big enough for the lid of your pie. Use a small heart shaped cookie cutter if you like, to make any pattern you fancy. Remove the bottom of your pie from the fridge and spoon in the filling.
Using your extra milk, brush round the edge of the pie tin. Gently lift the pastry lid on to your rolling pin and place on top of the tin. Press the lid down gently and crimp the edges of the pie however you like – you just want to make sure the pie is well sealed so the filling doesn’t escape.
Whisk a small egg in a bowl and using a pastry brush, paint the pie with a light, even coat of egg wash. Bake until the filling is bubbling and the crust is golden brown, about 50 minutes. Cover the edge of the pie with foil if it begins to darken. Let cool slightly before serving.
I really do love seeing you lot make my recipes – please tag me @shecanteatwhat or with #fodmapfriendlykitchen across social media!