Use fabulously flavoured new-season rhubarb in these easy to make, quick cook pies. Orange juice and cinnamon give the berries and rhubarb a citrus lift with gentle spice undertones. It's a lovely combination. A dollop of vanilla ice cream would round things off nicely.
Rhubarb and mixed berry pies
500g rhubarb, cut into 2cm pieces
280g castor sugar
180g frozen mixed berries
2 tbsp plain flour
3 tbsp orange juice
1/2 tsp ground cinnamon
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Heat oven to 220C. Combine rhubarb, sugar, berries, flour, orange juice and cinnamon in a bowl, mix well and divide among four one-cup capacity ovenproof dishes. Cut four seven-centimetre-diameter rounds from pastry, place on a lightly greased oven tray then brush with egg wash.
Place dishes on a tray on the bottom shelf of the oven and pastry rounds on the top shelf. Bake for 10-11 minutes until pastry is golden and rhubarb is cooked. Serve each dish with a pastry round on top dusted with icing sugar, if desired.