Ingredients

• 400 grams short crust or sweet short pastry
• 2 tblsp semolina or fresh breadcrumbs
• 500 grams rhubarb, finely sliced
• ½ cup sugar
• ¼ cup cornflour
• grated rind 1 orange

Method

1. On a lightly floured board roll the pastry out to about 30cm in diameter. Place on a baking paper-lined oven tray.
2. Sprinkle the semolina over the pastry. Toss the prepared rhubarb, sugar, cornflour and orange rind together and pile in the centre of the pastry. Fold the rim roughly over the filling so it almost covers it. Some of the fruit should still be visible in the centre.
3. Glaze pastry with milk and sprinkle over a little extra sugar.
4. Bake at 190ºC for 30 minutes until the pastry is golden and the fruit is tender.

Cooks Tips

This can also be heated up the next day if wished.