Rhubarb Lattice Pie

Well, where to start?  I have had the best cooking experience, not to mention a generally good time, that I've had in a while.  My friend, Loren, invited me over to her house for a big cooking night.  Her family is Italian, so needless to say they have an inspirational passion for cooking, and welcomed me into their home and kitchen.  Oh their kitchen! It was an experience in itself.  They had a huge oven, a great gas cook top, and all the kitchen gadgets you could imagine.  They even had a draw for all their spices and their cupboards were perfectly organized! Besides from learning some Italian swear words, I learnt a lot about cooking from Loren and her family.  Did you know that cabonara is traditionally not made on cream? It's from egg.  Who would have guessed!  And sometimes it's better to abandon your utensils and use your hands to really bring mixtures together thoroughly.  Most importantly, I realized that food truly has the power to bring people together and enables you to learn exciting new things about people's history and culture.   

Loren's Cook top

Among other delicious dishes, we baked this rustic looking 'Rhubarb Lattice Pie' from the Donna Hay 'Seasons' book.  I can recommend both the pie, and the book. I can't wait to share the other recipes we tried out with you all.  And I can't wait to try them again in my humble kitchen.  So, here is a big thank you to Lorena...or as the Italians say...Grazie Lorena!  I will always remember cooking in your wonderful kitchen, with Italian words floating around, and the scent of baked goods wafting through the air.

 Ingredients for Vanilla Pastry
1 2/3 cup plain flour
1 tbsp caster sugar
1/4 tsp baking powder
180g cold butter, chopped
1/3 cup iced water
1 tsp vanilla extract 

Ingredients for Rhubarb Pie
385g rhubarb, trimmed and thinly sliced
1 cup brown sugar
1 tbsp cornflour
1 vanilla bean, split and seeds scraped
1 egg white, lightly beaten, for brushing
sugar, for sprinkling


Method for Pastry
Place the flour, sugar and baking powder in a food processor and process to combine.  Add the butter and process until the mixture resembles fine breadcrumbs.  With the motor running gradually add the water and vanilla and process until the mixture comes together to form a  smotoh dough.  Wrap in plastic wrap and place in the fridge 30 minutes before using.


Method for Rhubarb Pie
Preheat the oven to 160 degrees (fan-forced).  Place rhubarb, sugar, cornflour and vanilla bean in a bowl and mix well to combine.  Set aside.  Halve pastry and roll out each piece to 3mm thick.  Line the base of a lightly greased 22cm metal pie tin with a piece of the pastry.  Spoon the rhubarb mixture into the pastry shell.  Using a ravioli cutter, or knife, cut the remaining pastry into 12 by 2cm wide strips.  Arrange the strips on top of the pie to make a lattice.  Press edges to seal and trim excess.  Brush withe eggwhite and sprinkle with sugar.  Bake for 45 - 50 minutes or until the pastry is golden and crisp.