Oozing with deliciously tart rhubarb, you'll want to make these more than just once. Bite into crispy, fruity goodness that's diabetic-friendly, too.
- ½ bunch rhubarb, ends trimmed, cut into 4cm pieces
- 2 large Granny Smith apples, peeled, quartered, cored, sliced
- 2 Tbsp water
- 2 Tbsp caster sugar
- pinch ground cinnamon
- cooking spray
- 1 Tbsp almond meal
- 60 g free-range egg, lightly whisked
- 1 Tbsp flaked almonds
- 1 tsp demerara sugar or caster sugar
- 120 g plain flour
- 80 g wholemeal plain flour
- 2 Tbsp caster sugar or granulated sugar substitute
- 80 g light margarine
- 4 Tbsp iced water
- Put the rhubarb, apples, water, sugar and cinnamon in a medium saucepan. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and cook, covered, for 8-10 minutes or until almost tender. Set aside in the pan for 20 minutes before transferring to a bowl. Set aside for 1 hour to cool.
- Meanwhile, to make the pastry, combine the flours and sugar in a medium bowl. Add the margarine and, using your fingertips, rub in until well combined. Using a flat-bladed knife to stir, add just enough water to allow the mixture to start to come together. Using your hands, form a dough ball, then shape into a disc. Wrap in plastic wrap and put in the fridge for 30 minutes to chill.
- Preheat oven to 190°C (fanforced). Spray 8 x 80ml (1/3-cup) muffin pans holes with cooking spray. Roll out pastry between 2 sheets of lightly floured baking paper until about 2-3mm thick. Using a 9cm round cutter, cut out 8 circles and use to line pan holes. Sprinkle almond meal over each pastry base. Divide rhubarb mixture evenly between pan holes. Re-roll remaining pastry and use an 8cm fluted or round cutter to cut out 8 more circles. Brush each with a little of the egg and place, egg side down, over the tops of the filling (don’t worry if tops don’t completely cover).
- Brush pastry tops with a little more egg and sprinkle flaked almonds over the top. Sprinkle with sugar, then bake for 20-25 minutes or until pastry is golden brown. Serve pies warm or at room temperature.
NUTRITION INFO PER SERVE (with sugar) 937kJ, protein 5g, total fat 8.1g (sat. fat 1.5g), carbs 31g, fibre 3g, sodium 82mg • Carb exchanges 2 • GI estimate medium PER SERVE (with sugar substitute) 872kJ, protein 5g, total fat 8.1g (sat. fat 1.5g), carbs 27g, fibre 3g, sodium 82mg • Carb exchanges 2 • GI estimate medium
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.2 g|
|Total carbohydrates||32.5 g|
|- Sugars||14.3 g|
|Dietary fibre||3.3 g|