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Rhubarb is all the rage. It’s rich in vitamin C, K, manganese and potassium, and contains lots of dietary fibre, including both soluble and non-soluble fibre. Soluble fibre helps to lower ‘bad’ cholesterol without affecting ‘good’ cholesterol. Non-soluble fibre promotes intestinal health. Homemade rhubarb pie is a nostalgic and old-fashioned classic that is sure to bring a smile to your lips.


· 1/2 kg washed and unpeeled rhubarb, cut into chunks

· puff pastry or shortcrust pastry dough

· 2 cups sugar

· 1 cup self-raising flour

· 4 eggs


Drape the dough over the pie tin and prick holes in the bottom. In a bowl, mix the rhubarb with the cup of sugar and let stand for five minutes. Add the sifted flour and spoon the mixture into the pie tin. Beat four eggs with one cup of sugar and pour over the rhubarb mixture. Bake the oven for 45 minutes at 200 °C. If you don’t have 1/2 kg of rhubarb, you can add some mango. This is a delicious and delightful flavour combination.