As the dark nights draw in and the temperatures drop, there is no better excuse to stay in and cook up a rhubarb pie. Hooper’s have decided to jazz up the good old rhubarb pie and infuse it with a little Hooper’s Alcoholic Rhubarb & Custard. With the traditional rhubarb flavour being the focus of the pie, the custard element of the drink adds sweet notes and a heavenly aftertaste. To create this sweet treat, grab the below ingredients and follow this foolproof recipe:
- 2 bottles Hooper’s Alcoholic Rhubarb & Custard
- 4 cups chopped rhubarb
- 1 ⅓ cups white sugar
- 6 TSP all-purpose flour
- 1 TSP butter
- 1 pack shortcrust pastry
COOKING ON GAS
Firstly, preheat your oven to 230°C (220°C fan oven) and reduce 2 bottles of Hooper’s Alcoholic Rhubarb & Custard on the hob in a pan.
MIX, mix, mix
Mix the sugar and flour together. Sprinkle 1/4 of it over a pastry-lined dish (OK, so we’re cheating a little here). Next, heap fresh rhubarb and the reduced liquid over the mixture.
SEAL IT IN
Sprinkle the dish with the remaining sugar and flour, equally distributing this across the base of the pie, and dot with small pieces of butter. When satisfied with your handy work, lovingly cover with a top of pastry (the best bit when baked as a tasty sugar-covered crust), sealing it tightly.
GET YOUR BAKE ON
Place the pie on the lowest rack in the oven. Bake for 15 minutes then reduce oven temperature to 175°C (165°C fan oven) and continue baking for 40 to 45 minutes until golden brown.
SERVE IT UP
Serve up your 8 pie portions with a side of steamy custard, alongside a cold bottle of Hooper’s Alcoholic Rhubarb & Custard (naturally). And that’s a wrap. Now simply tuck in to your new favourite pie (and thank hooper’s later).