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 š„§ tin, fill with short crust pastry.
Bake until golden brown. Serve with mint and whipped cream.
Recipe & Photography Ā©ļøĀ @the_margarita_mum_food
Salud! Smile and Eat Pie
