Rhubarb & Grape Pie

Inspired by generous neighbors....

Rhubarb & Grape Pie

Makes one 9-inch pie

Filling

500 g rhubarb, chopped

500 g seedless red grapes, halved

175 g sugar

30 g cornstarch

1 tbsp lemon juice

1 tsp vanilla

Pinch salt

Method

Toss all filling ingredients together.

Let stand 20-30 minutes to draw out some juice.

Pour into a prepared pie shell.

Dot with 30 g cold butter (optional).

Top with a second crust or lattice.

Brush with egg wash and sprinkle with coarse sugar.

Bake

425°F (220°C) for 20 minutes.

Reduce to 375°F (190°C) and bake another 35-45 minutes.

Filling should be bubbling in the center.

For the Best Texture

Because grapes contain a lot of water, I would actually cook the filling first if you're making it ahead:

Combine rhubarb, grapes, sugar, and salt.

Simmer 10-15 minutes until grapes burst.

Mix cornstarch with a little cold water.

Stir into the fruit and cook 1-2 minutes until thick.

Cool completely.

Now you have a pie filling that can be:

Frozen for months

Used in pies

Layered into crisps or crumbles

Folded into yogurt

Served over cheesecake or panna cotta

Enjoy!