We have an abundance of cape gooseberries and rhubarb, so we thought we would try it as a pie. I really enjoyed the cape gooseberry and rhubarb pie, but for my Katelyn it was very tart.
Ingredients
2 sheets of Puff Pastry
2 cups of cape gooseberries
2 cups of rhubarb
1 cup of brown sugar
2 tablespoons of butter
Pinch of Salt
Butter
Method
Turn oven on to 220-degree Celsius.
Sautee cape gooseberries and rhubarb in a fry pan with one tablespoon of butter and a pinch of salt. Cook until soft.
Add sugar, tablespoon of butter and lightly caramelise.
Lightly grease a medium pie dish with melted butter and line with puff pastry.
Add cooked cape gooseberries and rhubarb to pie dish.
Cover pie with a sheet a of puff pastry.
Place in oven and cook until golden brown.
Enjoy your cape gooseberry and rhubarb pie.
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