Apple and Rhubarb Pie
This is one of our favourites and is never short on offers to take the leftovers.
4 sticks Rhubarb
14 med size green cooking apples
1 cup sugar
1 cup water
2 sheets of ready rolled puff pastry
Wash and chop rhubarb into bite size pieces and peel, core and slice apples. Place in a large saucepan with sugar and water.
Bring to boil and simmer gently till apple is just changing colour. Drain and cool. Grease and line a pie dish with pastry and pour apple and rhubarb into pastry and cover with top sheet of pastry and press down around the edges.
Glaze with milk and sprinkle with sugar and bake at200C till golden brown.