Rhubarb with Vanilla & Star Anise, Apple & Berries

Here is the Rhubarb with Vanilla & Star Anise, Apple & Berries recipe that I made on Ainsley Harriott’s new series ‘The Food We Love’. Delicious, in season rhubarb; a simple, yet super decorative open crust design which is quick and effective, it is so achievable for all.

To make the pastry, place the flour and butter in to the bowl of a free-standing mixer and attach the paddle.  Beat on a slow speed until the mixture resembles fine crumbs.  Add the icing sugar and mix briefly, then add the egg yolks and milk.  Mix again, but only until the dough comes together, not a moment longer.  Turn out on to a worksurface and bring together with hands.  Half the dough, then envelope each half between clingfilm and roll flat, doing best to keep in a circular shape.  Rest in the fridge for a minimum of 30 minutes.

Retrieve one of the pastry discs from the fridge, remove the clingfilm and roll out fully between 2 sheets of baking paper to approximately 3mm, no extra dusting flour is needed.  Remove one sheet then invert the pastry on top of the tart tin.  Ease the pastry in to place and push in well, in to the base, corners and grooves of the tin.  Trim off excess pastry with scissors, but do leave enough for an over-hanging edge of at least 2 cm.

Place in the fridge for 30 minutes.  In the meantime, prepare the fruit and pre-heat the oven to 180o.

Tip the prepared rhubarb in to a large saucepan and add the water, sugar, butter, vanilla, star anise and the salt.  Set over a low heat and allow to slowly cook until the rhubarb has softened but isn’t collapsing.  When soft, drain the juices from the fruit.  Set the fruit to one side and return the juices to the pan, and allow to bubble until reduced, thickened and syrupy, this takes about 30 minutes.  Add the sticky sauce back to the rhubarb, if there is a lot only add enough to bind.  Add the chopped apple and the berries and set aside to cool.

Scrunch up a piece if baking paper slightly larger than the tin being used and place this on top of the pastry lined tin.  Fill with baking beans, rice or lentils – right to the top then place in to the oven to blind bake.  Bake for 15 minutes before removing both beans and paper, prick the pastry base and return to the oven for 5 minutes. 

Make an egg wash by mixing the remaining egg yolk with a few drops of boiling water.  After 5 minutes remove the pastry case from the oven and brush both base and sides of the pastry with it.  Return to the oven for a further 10 to 15 minutes until dark golden.  Don’t worry if the over-hanging edges are burning, they will be removed later.  Remove from the oven and allow to cool fully.  When cold, use a swivel headed vegetable peeler to slowly shave off the excess pastry, leaving behind a super neat edge.

To make the pie lid, use the remaining pastry.  Roll out to 5mm thick.  Use the cutters to cut out enough pieces as shown in the photo. 

8 x 6cm rounds, then use the daisy cutter to take out 3 points from each round.  8 x 3cm rounds (I used the wide end of a piping nozzle) 32 x 1.5cm rounds (again I use a piping nozzle) 16 x .5cm rounds (using the small end of a piping nozzle). 

Bring the oven back to 180o

Fill the baked pastry case almost to the top and arrange the pre-cut pastry shapes on top of the fruit as shown in the photographs.  Make an egg wash and carefully brush each piece of pastry and sprinkle finely with caster sugar.  Place in to the oven for up to 45 minutes or until the pastry is beautifully golden and crisp.  Some carefully placed kitchen foil may be needed to stop any smaller pieces of pastry décor from colouring too quickly.

When done, allow to cool with in the tin for 10 minutes before carefully removing and slicing.  Serve hot with a generous scoop of best quality ice-cream, pouring cream or gently whipped cream.

Serves 8

Makes x 1 pie, using a loose bottomed circular tart tin approximately 23cm x 2.5cm

Ingredients - Pastry (this will make more than is needed, but always handy to have extra)

·       460g plain flour

·       250g unsalted butter – cold, cubed to 1cm

·       100g icing sugar - sieved

·       2 egg yolks – I use medium eggs

·       60ml full fat milk (4 tbsp)

For egg wash & finishing

·       1 medium egg (yolk only)

·       boiling water

·       caster sugar – for sprinkling (optional)

Ingredients - Fruit filling – (this will give a bit extra than what is needed for the pie)

·       800g trimmed rhubarb, cut in to approx. 4cm chunks

·       2 tbsp water

·       200g caster sugar

·       100g unsalted butter

·       2 star anise

·       1 tsp vanilla bean paste

·       pinch salt flakes

·       100g peeled and chopped eating apple

·       150g raspberries, blackberries or blueberries

To serve

·       Cream, ice-cream – pistachio would be nice.