My parents stayed with us last week. As they live in Tasmania and we live in Brisbane we don’t see each other all that often. Only every few years in fact. So it’s a bit of a treat when we see each other. As a result, I like to try and make sure I have food on hand that I know Mum and Dad like. That meant I’d purchased a bunch of rhubarb, which my Mum loves, and I’d planned to make a cake with, however as we ended up eating out so much during the week they were here I completely forgot about it. Sorry Mum!
So when I reached into the fridge the other day I saw the poor forgotten about rhubarb and decided to put it to good use. Apple pies are always a favourite in the Delicieux house, so I thought I’d switch it up a bit and by combining with a rhubarb compote. These little pies are delicious, easy and a little bit different thanks to the rhubarb compote which had been infused with cardamon and orange. Serve these pies hot with a scoop of vanilla bean ice cream or a dollop of whipped cream, or if you are feeling particularly indulgent, both.
- RHUBARB, CARDAMON & ORANGE COMPOTE:
- 300g of rhubarb, cut into 3cm pieces
- ¼ cup of caster sugar
- ¼ cup of water
- 1 tsp of cardamon pods
- 5cm piece of orange rind
- APPLE & RHUBARB PIES:
- 2 apples, peeled, cored and cubed
- rhubarb compote
- 1 sheet of frozen puff pastry (I recommend Careme), thawed
- 1 tablespoon of cream
- 1 tablespoon of sugar
- To make the compote combine the water and sugar in a saucepan over a low heat. Stir until the sugar is dissolved and then add the rhubarb, cardamon and orange rind. Bring to the boil, and then reduce heat to low and simmer for 15 minutes. Set aside to cool and remove the orange rind and cardamon pods.
- To make the apple pies, preheat the oven to 200 degrees Celsius (390 Fahrenheit) and line a baking tray with baking paper.
- Add the rhubarb compote in a bowl along with the apple and mix to combine. Cut the pastry into 8 squares and divide the apple and rhubarb mixture between 4 of the squares. Using a sharp knife, cut slits in the remaining 4 squares of the pastry, starting about 4 cm in from the edge, spacing each cut 1cm apart. Carefully place each square on top of a base and press the edges together to seal. Trim, as necessary.
- Brush the top of each pie with cream and sprinkle with sugar and bake for 15 to 20 minutes, or until golden.