APPLE & RHUBARB PIE

I started by placing 2 cups water, 2 cups fresh rhubarb and 4 tablespoons organic stevia in a saucepan and bring to the boil. Reduce to simmer until liquid approximately halves.

Drain the syrup and retain for cocktails

Add rhubarb to a bowl along with a large tin of apple (specifically the pie type). Stir in pumpkin pie seasoning to taste. Refrigerate for 24 hours.

Grease your pie 🥧 tin, fill with short crust pastry.

Bake until golden brown. Serve with mint and whipped cream.

Recipe & Photography ©️ @the_margarita_mum_food

Salud! Smile and Eat Pie