Rhuberry crumble pie

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This is the time of year when all the glorious fruit and vegetables are at their best and on offer in the shops. This week I stocked up on some beautiful plump red tomatoes on the vine, courgettes, rhubarb and some fat juicy blueberries. It pleases me to see my fruit bowl full of goodies for little hands to grab when their little bellies are rumbling. We’ve had such glorious weather for the last week, we are full of the joys of summer and all topped up on vitamin D. Today though, the wind changed and a cool breeze brought some rain and I felt like making something comforting. Rhubarb and blueberries, what an amazing combination.

Rhuberry crumble pie

1kg rhubarb
400g blueberries
200g muscavado sugar(or caster)
2 tsp corn flour

Sweet short crust pastry
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225g plain white flour
2 tbsp caster sugar
140g butter(cold)
1egg mixed with a little water

Mix flour and sugar together. Cut the butter into cubes and rub in quickly, you want it to keep as cool as possible. When the mix looks like coarse breadcrumbs, take a fork and add as much of the egg mixture it takes to bring the pastry together. Not too moist though or the pastry will shrink. With your hands make it into a ball and wrap in cling film and place in the fridge for at least 15 minutes.

Chop rhubarb into bite size pieces. Throw into a large pan along with a teaspoon of water and the sugar. Turn onto a low heat and cook for 5 minutes. Throw the blueberries on top and cook till the rhubarb is tender. Strain the juice into a jug. Mix the corn flour with a little water then add 400 ml of the juice stirring. If needed heat in the microwave to thicken, stirring to make sure there’s no lumps. Add to the fruit again.

Crumble topping
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175g pain flour
120g butter diced
70g muscavado sugar
75g flaked almonds

In a large bowl rub the butter into the flour until coarsely combined with largish lumps of butter still showing. Stir in the brown sugar.

To assemble
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Preheat oven to 200 C. Roll out chilled pastry to fit 30 cm tart dish. Prick all over and line with grease proof paper. Fill with baking beans and bake for 15 minutes. Take out the grease proof paper and beans and bake for a further 5 minutes. Fill with the fruit mixture and top with the crumble and almonds. Bake for a further 20-25 minutes and serve hot or cold with lashings of cream!
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