Rhubarb and pineapple are two of my favourite fruits. When we went for groceries a couple of days ago I almost started to scream when I saw that they had rhubarb. It was expensive but sometimes you just need rhubarb desperately! I thought a long time what I should do with my precious rhubarb and I finally decided to make a variant of a recipe on rhubarb and pineapple pie from RecipeZaar. The pie is a bit tart, which I love, and it goes perfectly with vanilla ice cream. I’ve changed all amounts and use my own recipe for pie crust.
- Rhubarb and pineapple pie
550 ml flour
200 gr butter
4 tbsp cold water
6 tsp icing sugar
500 gr rhubarb
350 gr pineapple rings (one can)
50 gr flour
200 gr icing sugar
Combine the flour, sugar and butter to a grainy mixture. Add the water and combine to a soft dough. Put aside 1/5 of the dough (put it in the fridge) and press the rest over the bottom and sides of a spring form. Place the spring form in the fridge for 30 minutes. Heat the oven to 200 °C and then bake for 10 minutes.
Slice the rhubarb into 0.5 cm wide pieces, cut the pineapple rings into similar sized pieces. Put the fruit in a bowl, add flour and sugar. Stir. Pour everything into the pie shell.
Roll the remaining dough until thin. Cut into strips and place them over the filling in a nice pattern.
Bake the pie in 175° C on bottom rack for 50 minutes until browned and the rhubarb is cooked (the pineapple will remain rather firm). Sprinkle icing sugar and serve with ice cream.