Ingredients
Tap to tick offPastry
- 3 Cups All Purpose Flour
- ¼ Tsp Fine Salt
- ½ Cups Unsalted Butter
Cold - ¾ Cups Shortening
Cold - ½ Cups Water
ice water
Filling
- 6 Cups Rhubarb
Sliced 1/2" thick - 1¼ Cups White Sugar
- ¼ Cups All Purpose Flour
- ¼ Cups Candied Ginger
finely chopped - 2 Tsp Orange Zest
- 1 Milk
As needed - ¼ Cups Orange Juice
the juice of half an orange
Method
In a large bowl
- 3 Cups All Purpose Flour
- ¼ Tsp Fine Salt
- ½ Cups Unsalted Butter
Cold - ¾ Cups Shortening
Cold - ½ Cups Water
ice water
In bowl, combine flour and salt. Cut in butter and shortening until mixture resembles fine crumbs. Add water and stir with a fork just until dry ingredients are moistened.
Transfer pastry to lightly flourered surface and kneed lightly 10-12 times just until dough forms a ball. Flatten slightly into disc; wrap in plastic wrap and refrigerate for 1 hour.
On lightly floured surface, roll out pastry into 16-inch circle, leaving edges rough. Carefully roll pastry around rolling pin and transfer it to centre of lightly greased baking sheet.
In a large bowl
- 6 Cups Rhubarb
Sliced 1/2" thick - 1¼ Cups White Sugar
- ¼ Cups All Purpose Flour
- ¼ Cups Candied Ginger
finely chopped - 2 Tsp Orange Zest
- 1 Milk
As needed - ¼ Cups Orange Juice
the juice of half an orange
In large bowl, toss together rhubarb, sugar, flour, ginger, orange juice, and orange zest. Pile rhubarb mixture in centre of pastry, leaving a 3-inch pastry border around filling. Fold pastry overhang over filling. Lightly brush pastry with milk and sprinkle with white sugar.
Bake at 425ºF for 10 minutes. Reduce heat to 375ºF and bake an additional 40-45 minutes or until rhubarb is tender and pastry is golden. Let cool on baking sheet on rack.