Berry and Rhubarb Pie

Serves 4-6
Time 1 hour (+resting time)


6 sticks rhubarb, chopped

2 cups frozen berries

1 cup coconut sugar

¼ cup icing sugar

2 tbsp cornflour

½ tsp ground cinnamon


Short crust:

2 ¼ cups plain flour

¼ cup almond meal

2 tbsp icing sugar

1 tsp salt

200g cold butter, diced

⅔ cup cold water


To make the pastry, add the plain flour, almond meal, icing sugar, salt and butter to a food processor and blitz until it resembles breadcrumbs. With the motor running, slowly pour in the water until a dough forms. Tip out onto a flat surface and knead into a disc, then cover and set aside for at least 30 minutes.


Preheat the oven to 180°C.


In a large bowl, combine the rhubarb, berries, sugars, cornflour and cinnamon and stir well to coat evenly, then pour into a pie dish.


Place the pastry disc between two pieces of baking paper and roll out to about .5-1cm thickness. Brush the edges of the pie dish with egg. Using a cookie cutter, cut out enough small pieces to cover the top of the pie evenly, then brush all over with egg wash and sprinkle with a little sugar. Place in the oven to bake for 30-40 minutes until golden.


Allow the pie to cool before dusting with icing sugar. Serve with cream or ice cream, if desired.