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Rhubarb and Ginger Lattice Pie

Rhubarb and Ginger Lattice Pie

Brought to you by: OcadoLife
    8 serving

Prep time:

Cook time:

Serves: 8

Did you know that ready-made pastry is often vegan? It’s used in this gorgeous Rhubarb and Ginger Lattice Pie, which also substitutes butter for dairy-free spread. With a sweet, juicy filling of rhubarb and stem ginger, and a crisp, golden, sugar-crusted topping, this will be a hit with vegans and non-vegans alike, says vegan cook and nutritionist Melissa Saint Hill. Serve with your choice of cream or ice cream.

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  • 1 tbsp dairy-free spread
  • 650g ripe rhubarb, chopped into 1cm chunks
  • 40g light soft brown sugar, plus 2tbsp to sprinkle
  • 1 large orange , juiced, and zested
  • 1 tsp ground ginger
  • ½ tbsp cornflour, plus a little extra if needed
  • 640g shortcrust ready-rolled pastry
  • 1 tsp soya milk
  • 1 tsp cold-pressed rapeseed oil
  • 15g stem ginger in syrup, (approx. 2 pieces) finely sliced


Step 1

Place a large saucepan over a medium-low heat and add the spread, rhubarb, sugar, orange juice and ground ginger. Stew for 5 mins.

Step 2

Put the cornflour into a cup, add 2-3tbsp juice from the stewed fruit and mix until smooth. Return to the pan, stir well and leave for 2-3 mins to thicken. Add a little more cornflour if it’s a bit runny; remove from the heat.

Step 3

Preheat the oven to 190°C/170°C fan/gas 5. Unroll 1 sheet of pastry and place a 20cm tart tin on top. Cut around it, leaving a 2.5cm border – roll the pastry out a little if necessary. Put the tin to the side and remove the trimmings, then carefully transfer the circle into the tin, easing it onto a rolling pin to help you lift and position it. Unroll the second sheet of pastry and cut it into 2.5cm strips, cutting along the shorter length of the rectangle. You should get at least 12 strips.

Step 4

Mix the soya milk and oil in a cup; set aside. Sprinkle 1tbsp of the remaining sugar over the pastry base in the tin. Stir the stem ginger and orange zest into the stewed rhubarb, then spoon into the pastry case. Sprinkle the remaining 1tbsp of sugar over the fruit.

Step 5

Place 5-6 strips of pastry from top to bottom vertically on top of the filling, leaving about 0.5cm between each. These small gaps allow steam to escape, which helps the mixture to thicken. Start to weave in the horizontal strips: lay the first horizontal strip over the vertical strips starting from the bottom, carefully folding back every other vertical strip in order to weave it in. Repeat with the remaining strips, alternating which vertical strips you fold back and leaving smalls gaps.

Step 6

Use your fingers to press the lattice against the edge of the tin to seal; pinch off overhanging dough. Brush with the milk and oil wash.

Step 7

Bake in the middle of the oven for 40 mins, until the filling is bubbling and the crust is golden. The pie will keep, covered, in the fridge for up to 3 days. Reheat at 195°C/175°C fan/gas 5-6 for 10-15 mins.

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