Instructions: To make the pastry place the flour butter and sugar in a food processor and process until the mixture resembles fine breadcrumbs.

Add the cold water and process briefly until the pastry comes together to form a ball.

If it is slightly sticky roll in some flour and chill for 20 minutes or until firm enough to handle.

butter a 230mm flan tin or round ovenproof dish which is at least 40mm deep.

Roll out the pastry to a circle large enough to line the tin or ovenproof dish and to overhang the sides generously.

Lift the pastry into the tin or dish keeping the edges ragged and uneven.

For the filling toss the rhubarb in the sugar cornflour and cinnamon.

Spoon into the pastry case.

Bring the pastry edges up and over the fruit leaving a gap in the centre to reveal the filling.

Brush the pastry with milk and sprinkle with a little sugar to glaze.

Stand the dish in a roasting tin and bake on the floor of the roasting ovenfor 20 minutes then lift the roasting tin onto the fourth set of runners and bake for a further 20 minutes or until the pastry is golden brown.

Serve hot with ice cream or cream.

This pie is cooked in a roasting tin to prevent any juices which might bubble over spilling onto the cooker. Variations: Use ripe plums or apricots quartered and stoned instead of rhubarb with only 50g sugar.

Serves 4

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