Something home cooked for Valentine’s Day is the perfect way to say I love you. I’ve got a delightful pie inspired by Yorkshire Rhubarb for its beautiful pinky red colour.
Ingredients 1 bunch of Rhubarb chopped Punnet of Strawberries cut in half 1 Orange (Zest and Juice) 50g Butter 220g Caster Sugar 2 sheets of Shortcrust Pastry
Method Preheat your oven to 180C/350F/Gas mark 4.
In a pan add Rhubarb, strawberries, butter, sugar, orange zest and enough orange juice to add a touch of liquid, not too much though. Simmer ingredients to cook through the rhubarb, the pectin in the strawberries will start to thicken into a syrup, watch the rhubarb doesn’t go too mushy, its good to keep some of the fruits shape.
Once the filling has been cooked, leave to cool, then add into your chosen pie dish.
Take the sheets of Shortcrust pastry and cut out little hearts, enough to top the pie filling. overlap the hearts in a circle formation around the pie dish. Sprinkle a little granulated sugar on top.
Cook in the oven for 20-25 minutes, until the pastry top is golden. Serve with cream or ice-cream and enjoy.