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Finally I got to use rhubarb!! I have found this recipe on ‘The CSIRO total wellbeing diet’ (published by Penguin Group). I had never used rhubarb before, and I must confess that before using it I had to do some research on the web . I’ve found out that the leaves are not eadible since they contain oxalic acid, which is a poisonous substance…but don’t worry, you can safely use the stalkes!

Ingredients (serves 2)

2 apples
1 bunch of rhubarb
1 teaspoon of vanilla essence
cinammon
1 cup apple juice
1 tablespoon of sugar
1 tablespoon of lemon juice
lemon zest

For the olive oil pastry

100 g plain flour
3 tablespoon of olive oil
a pinch of salt
50 ml of cold water
milk for brushing

Method

Prepare the olive oil pastry. Place the flour in a bowl with a pinch of salt. Add the olive oil and rub into flour using your fingers, until mixture resembles breadcrumbs. Sprinkle in the cold water, a little at a time, and mix together. Knead briefly, then set aside, covered with a clean towel, for 1 hour.

Peel, core and slice the apples. Place apples, lemon zest, sugar, vanilla essence, apple juice, lemon juice and cinammon in a large soucepan and bring to boil. Reduce heat and simmer for 10 minutes, or until apples are soft but still holding their shape. Add rhubarb and cook for 2 minutes. Remove from heat and pour into a shallow pie dish.

Roll out olive oil pastry the size of the pie dish. Drape pastry over pressing the edges firmly onto the rim of the dish. Trim away excess pastry. Brush pastry lid with a little milk and bake for 30 minutes or until golden in a preheated oven to 200°C.

Tags: apple, mele, olive oil pastry, pasta all'olio, Pie di rabarbaro e mele, rabarbaro, rhubarb, rhubarb and apple pie, succo di mela

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