Vegan Rhubarb and Ginger Pie

5 from 1 vote

This Rhubarb and Ginger Pie is sweet, sour, sticky and heartwarming. Best served with vanilla ice cream or custard.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: ginger, rhubarb

Servings: people

Calories: 399.23kcal

Sift the flour and sugar into a bowl.
Cut the non-dairy butter into small cubes and add to the flour and sugar.
Toss the non-dairy butter cubes in the flour and sugar then, with your finger tips, begin rubbing the flour, sugar and butter together until it resembles breadcrumbs.
Add the water and stir together with your fingertips until the mixture comes together into a ball.
Wrap in cling film, then chill for 30 minutes.
Roll out the dough on a lightly floured surface until it's roughly 1.5 inches bigger than your pie dish and roughly . Trim it to a perfect circle if necessary (any off cuts can be used to decorate).

Place the rhubarb into a bowl with the grated ginger.
sprinkle over the caster sugar and flour and mix until the rhubarb is well coated.
Leave this to one side until the flour and sugar has started to absorb some of the moisture.
In the meantime, pre-heat your oven to 180 C / 350 F / gas mark 4.

Spoon the rhubarb, ginger, sugar and flour mix into your pie tin.
Lay the pie top over the fruit filling and crimp the edges.
Use any leftover pastry to decorate.
Make some 2 inch slits in the top of the pie lid to let out any steam.
Brush the pastry top with soy milk and sprinkle with demerera sugar.
Pace into the centre of the oven and bake for 30 minutes until the pastry is golden and crispy and the rhubarb tender.