Sweet rhubarb pie

  • Serves 8
  • Easy

Make this traditional rhubarb pie for a warming mid-week pudding treat.

Sweet rhubarb pie

Heather Thomas’ The Mindful Kitchen is full of seasonal recipes that encourage people to reconnect with nature and be mindful about what they eat through the year.

Honey crunch creams



For the pastry

  • Organic plain flour 325 g/11½ oz, plus extra for dusting
  • Sugar 2 tbsp
  • Butter 175 g/6 oz
  • Egg 1
  • White wine vinegar 2 tsp
  • Ice-cold water 4 tbsp
  • Salt

For the filling

  • Rhubarb 1.1 kg/2 lb 8 oz, chopped
  • Sugar 300 g/10½ oz
  • Plain flour 1 tbsp
  • Ground cinnamon ½ tsp
  • Vanilla extract or vanilla sugar 1 tsp
  • Butter 50 g/2 oz


  • Step 1

    Preheat the oven to 190°C/fan 170°C/gas mark 5 and lightly grease a 23 x 18 cm/9 x 7 inch pie dish.

  • Step 2

    Put the flour, sugar, butter and a pinch of salt in a bowl and blend by criss-crossing two knives, or rub in with your fingertips until the mixture resembles fine breadcrumbs. In a separate bowl, whisk the egg, vinegar and water. Pour into the dry ingredients and mix into a ball using your hands.

  • Step 3

    Divide the ball in half and put one half in the fridge. Roll out the second half on a lightly floured surface until about 5 mm / 1/8 inch thick and use to line the pie dish, allowing the edges to overhang.

  • Step 4

    Mix the rhubarb, sugar, flour, cinnamon and vanilla in a large bowl and then pour it into your pastry-lined dish. Dot the filled pie with the butter.

  • Step 5

    Thinly roll out the other piece of dough until just bigger than the top of the dish. Lay over the filling, trim off the excess pastry and pinch the top and bottom pastry edges together to seal the pie. Make a few cuts in the top so the pie can breathe. Use any leftover scraps to make shapes to decorate your crust.

  • Step 6

    Cook in the middle of the oven for about 1 hour, checking after 40 minutes to ensure the crust doesn’t burn. Cool slightly before serving.

Recipes from The Mindful Kitchen: Vegetarian Cooking to Relate to Nature by Heather Thomas, published by Leaping Hare Press, RRP £20. To purchase a copy online visit