Lee Holmes' rhubarb pies are perfect for cosy nights, rugged-up while watching a good movie with the family.


  • Stewed rhubarb

  • 1 large bunch rhubarb, trimmed and chopped into 2-3 inch pieces

  • 1/3 cup coconut sugar

  • 1 orange, zested and juiced

  • 1 inch knob ginger grated

  • 1 tsp vanilla bean powder

  • 1⁄4 cup water

  • Crumble pies

  • Stewed rhubarb (see ingredients above, and instructions below)

  • 1⁄2 tsp nutmeg

  • 2 Tbsp coconut sugar

  • 1⁄2 tsp cinnamon

  • 1 1⁄2 cup walnuts or almonds or mixed nuts of your choice

  • 3 Tbsp butter cut into cubes

  • Pinch of Celtic sea salt

  • Dollop of chilled coconut cream (optional, for serving)


  • Stewed Rhubarb:

  • 1.

    Place rhubarb in large saucepan and place remaining ingredients over the top.

  • 2.

    Bring to a boil and simmer gently until soft, about 10 minutes until rhubarb is cooked but still holds its shape.

  • Crumble Pies:

  • 1.

    Preheat oven to 175°C.

  • 2.

    Place rhubarb in a bowl with nutmeg, coconut sugar and cinnamon and toss to coat.

  • 3.

    Remove from bowl and layer them into a square pie or baking dish or you can use individual pie dishes.

  • 4.

    In a food processor, process nuts until fine.

  • 5.

    Add butter and sea salt until crumbly mixture is formed.

  • 6.

    Sprinkle mixture over and place in oven.

  • 7.

    Bake for 15-20 minutes until crispy on top.

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