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Filo rhubarb pie
500g/1lb 2oz pink rhubarb
1 teaspoon mixed spice
grated zest and juice of 1 orange
1 tablespoon granulated sugar
1 tablespoon low-fat spread
3 sheets filo pastry
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Trim the leaves and ends from the rhubarb stems, and chop into
2.5cm/1in pieces. Put in a medium bowl. Add the mixed spice, orange
zest and juice, and sugar, and toss well to coat evenly. Tip the rhubarb
into a 1.2 litre/2pt pie dish.
• Melt the spread and brush over the filo sheets. Crumple the filo loosely,
and place the pieces on top of the filling to cover.
• Put the dish on a baking tray, and bake the pie for 20 minutes until
golden brown. Reduce the temperature to 180°C/350°F/Gas mark 4.
Bake for 10–15 minutes more until the rhubarb is tender. Serve warm.
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