Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Tip the rhubarb into a baking tray and toss with 2 tbsp of the icing sugar. Cover tightly with foil and roast for 15 minutes until just beginning to soften. Tip the remaining icing sugar into a bowl with the cornflour, vanilla, apple and rhubarb. Toss gently and set to one side.
Cut off a third of the pastry and put aside. Roll out the remaining pastry on a lightly floured worksurface to the thickness of a £1 coin. Use a rolling pin to drape into a 20cm loose-bottomed, straight-sided metal tin (3½cm deep), ensuring it fits into the corners. Trim the edges to leave 1cm of overhanging pastry, then chill.
Roll out the remaining pastry to a square 3cm bigger than the tin, then cut into 4cm-thick strips. On a piece of baking paper, use the strips to make an overlapping lattice pattern, then chill.
Tip the apple and rhubarb into the pastry case and brush the edges with beaten egg. Carefully lay over the lattice and press to seal. Use a small knife to trim any excess, then use your thumbs to crimp all around the edges. Brush everything with more beaten egg, then sprinkle over the demerara sugar.
Bake for 45 minutes until the pastry is a deep golden brown. Cool in the tin for 15 minutes before cutting into wedges and serving with cream, custard or ice cream.