RHUBARB & GINGER SKILLET PIE
- Preheat oven 180°C.
- Place rhubarb, ginger, vanilla, caster sugar, lime juice into a bowl and set aside for 5 minutes.
- Using a bowl as a guide cut 1 circles and cut out strips place onto a oven tray lined with baking paper. Place egg for wash.
- Add arrowroot flour in with the rhubarb and mix. Spoon mixture evenly into the skillet.
- Place strips of pastry over the top of mixture brush on the egg wash sprinkle with den sugar and place into the oven and bake for 30-35 minutes.