Rhubarb & Cherry Lattice Pie with Salted Yoghurt Ice-cream. This heavenly lattice pie is what dessert dreams are made of.
Rhubarb & Cherry Lattice Pie with Salted Yoghurt Ice-cream
1kg rhubarb, trimmed and cut into 4cm pieces
3/4 cup caster sugar
3 tsp cornflour
¼ cup cherry jam
2 x 375g sheets vanilla bean shortcrust pastry, thawed
1 egg, lightly beaten
1 tbsp white sugar
Salted Yoghurt Ice-cream
4 cups Greek yoghurt
1¼ cup caster sugar
1½ tbsp sea salt flakes
- To make the salted yoghurt ice-cream, place all the ingredients in a bowl; whisk until sugar dissolves. Place the bowl in the freezer for 30 minutes or until very cold. Add the yoghurt mixture to the bowl of an ice-cream machine and churn according to manufacturer’s instructions. Transfer ice-cream to airtight container and freeze for at least 4 to 5 hours before serving.
- Meanwhile, preheat the oven to 180C.
- Place the rhubarb, sugar and ¼ cup of water in a large deep frying pan over medium heat.
- Carefully stir until sugar starts to dissolve. Reduce the heat to low-medium, cover and simmer for 6 minutes or until rhubarb is tender. Using a slotted spoon, transfer rhubarb to a colander set over a bowl. Drain very well. Return the rhubarb syrup to the pan over medium heat. Boil for 10 minutes or until thick and syrupy.
- Combine the cornflour with 1 tablespoon of water; whisk into the syrup until smooth. Add the cherry jam and set aside to cool for 10 minutes.
- Carefully fold the rhubarb through the syrup.
- Line a pie tin with one piece of the pastry; trim. Add filling to the tin. Cut 1 piece of the pastry into 10 x 2cm strips. Lay 5 of the strips across the filling and then the remaining 5 strips in the opposite direction. Trim the excess pastry, lightly pinching the edges to seal. Brush the egg over the lattice and sprinkle with sugar.
- Bake for 45 minutes, or until golden, covering edges with foil if browning to quickly. Cool completely before cutting into pieces. Serve with salted yoghurt ice-cream.