Rhubarb and Orange Crunch Pie
Always wanting to use seasonal ingredients, I tried a
variation of a fabulous crunch pie (no, not a cheesecake), using blood oranges
and Yorkshire rhubarb. This would work
equally well with standard oranges and garden rhubarb, but perhaps not huge
thick green stems of it when it is past its best. It would also work well with gluten free biscuits. It was tested on the Army and not found wanting! The photo below shows the pie in its travelling tin, ready for mobilisation...
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| Rhubarb and Orange Crunch Pie |
8oz/230g
Digestive or Hobnob biscuits, crushed (if you are using digestives, add a
tablespoon of demerara sugar)
4oz/110
g butter, melted
Juice
and zest of 3 small blood oranges or 1 ½ medium oranges
1
can condensed milk (full fat)
½
pint/300ml double cream
1lb/400g
rhubarb
Grease
a 9” springclip tin and put baking parchment in the base. Mix the crushed biscuits with the melted
butter and spread into the tin, levelling out. Put in the fridge to allow the butter to
harden.
Cut
the rhubarb into 1” sections, and put into a pan with a small amount of water
(about ¼ pint/150ml) and some jam sugar to taste. Simmer very gently so that the rhubarb
doesn’t lose its shape – or simmer a few pieces separately for the top. Save eight or so pieces, and drain the rest,
harvesting the sweet juice. Allow to
cool.
Whisk
the condensed milk, cream, juice and zest together for about 2-3 minutes or so
until it has thickened. This is best
done with a Kenwood/Kitchen Aid mixer, or at least a deep bowl so you don’t
redecorate the kitchen!
Pour
the rhubarb mixture onto the biscuit base, followed by the thick topping. Level the top and chill for at least half an
hour so that it sets. Decorate with
the remaining rhubarb. Boil the juice
with more sugar until it is just setting (a few minutes at most), cool it
slightly, then spoon or pipe it over the top of the pudding. Chill again.
When
you remove this from the tin, remember that it has paper underneath…
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