Rhubarb and Cherry Pie with Salted Yoghurt Ice-cream


Rhubarb and Cherry Pie with Salted Yoghurt Ice-cream

This heavenly sweet Rhubarb and Cherry Pie with Salted Yoghurt Ice-cream is what dessert dreams are made of.

Rhubarb and Cherry Lattice with Salted Yoghurt Ice-cream

Serves 6


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 and 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.


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