It’s the most satisfying feeling watching something grow in your own little patch of dirt to bear fruit or vegetables for you. We had a batch of rhubarb emerge already this year, but unfortunately combined with the antics of a young puppy, we’ve not managed to salvage anything yet suitable to eat. But he’s getting older (thank goodness!) and just as our last warm days wane, out popped a fantastic last crop of rhubarb. I was itching to make a pie but wanted to try something a bit different and while digging through the back of the cupboard a lightbulb went on. Why not make Rhubarb and Rose Water Pie?

Vintage rhubarb forcerWhy Rose Water and Rhubarb?

For as long as I can remember I have loved the idea of rose water. For me, it seems to almost personify calm, peace and delicacy. None of these attributes are ever present in our household 🙂 so hardly surprising we’ve not used rose water before! There are so many uses for rose water in cooking, and now we’ve had this first bash I’m already thinking of other recipes…

A rhubarb on the other hand is tart, and when I close my eyes I picture a really smartly dressed individual with a suit on…no nonsense. Rhubarb is so easy to grow, and if you want to give them a helping hand in the early spring using a “forcer” is a great way to help them grow. I recently came across a vintage rhubarb forcer in a restaurant which I love and will keep hunting for one for our garden.

 

Rhubarb and Rose Water Pie Filling

  • 1/3 cup granulated maple sugar
  • 1/4 cup golden caster sugar
  • 2 1/2 cups of rhubarb cut into 1-2 inch chunks
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 Tbsp coconut oil
  • 1 Tbsp rose water
  • Crystalised ginger chunks

Preheat the oven to 190 C. Spray a large round pie dish or two smaller dishes with coconut oil spray, then line with store-bought shortcrust pastry.

In a heavy-bottomed pot over a low heat combine all the ingredients and stir with a wooden spoon constantly till the rhubarb is completely coated. Don’t let the sugar melt too much, and remove from the heat as soon as combined.

Spoon the mixture on top of the shortcrust pastry leaving room for the crumble. Sprinkle crystalised ginger chunks on top.

Rose Water Rhubarb PieRose Water Rhubarb PieRose Water Rhubarb Pie

 

Rhubarb and Rose Water Pie Crumble

  • 1/2 cup stoneground oats
  • 2 Tbsp coconut oil
  • 1/3 cup plain flour
  • 1/2 tsp pink himalayan salt
  • 1/3 cup golden caster sugar
  • 1 Tbsp fresh lemon juice

In the same pot combine all the ingredients until they resemble breadcrumbs. Make sure the coconut oil is not too clumped together. I used the wooden spoon to sort of bash at it, to break it down into smaller crumbs! 🙂

Bake the pie for 30-40 minutes.

Rose Water Rhubarb PieRose Water Rhubarb Pie

 

To Serve

There are a number of ways you could dish this up:

 

Simplifying Happy (Home-Grown) Choices

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About Michelle

Michelle grew up in a culture where it was normal to eat meat at every meal. Watching close family suffer multiple health problems drove her to learn more about eating for health. After watching Food Inc Michelle took the plunge into veganism and hasn’t looked back since. She is now on a mission to bring vegan inspiration to everyone!

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