For 4 people you will need:

Quantity of sweet short crust pastry to line a 20cm pie dish
2 cups of washed and diced rhubarb
Knob of softened butter (about a tablespoon)
3 tablespoons of Plain Flour
1 cup of white sugar
2 beaten free range eggs
1 teaspoon of culinary rose water
or
½ 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!