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This American style rhubarb and ginger pie makes great use of a classic British favourite.
PER SERVING (BASED ON 10) 500kcals, 26g fat (15.9g saturated), 5.7g protein, 65.1g carbs,
30.1g sugar, 0.6g salt
Make sure your rhubarb is firm and, if possible, choose stalks with a deep pink hue so your finished pie filling has plenty of colour too. The pastry sounds more complicated than it is. After you’ve made it once and know what to expect, it’s a cinch (honestly) and gives the perfect crisp crust for this American-style fruit pie.
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