For 4 people you will need:
Quantity of sweet short crust pastry to line a 20cm pie dish2 cups of washed and diced rhubarbKnob of softened butter (about a tablespoon)3 tablespoons of Plain Flour1 cup of white sugar2 beaten free range eggs1 teaspoon of culinary rose wateror½ teaspoon ground nutmeg or cinnamon
Pre-heat oven to 200°c or 180° for a fan oven
Rub together the butter sugar and flour.
Place the diced rhubarb evenly on the pastry case. Sprinkle the sugar mixture evenly over the rhubarb.
Beat the eggs with the rosewater (or spice). Pour evenly over the pie.
Place in centre of Oven. After 10 minutes take out and turn oven down 20°. Gently with a fork stir through the pie to break up early crust forming.
Replace in oven and cook for about 40 minutes until just set.
Can be served warm or at room temperature and a dob of cream wont go amiss!