Heat the oven to 180C.
Cook the rhubarb in a pan with the sugar and orange juice until just tender.
Line a large ovenproof dish with 1 sheet of pastry. Fill with the rhubarb mixture. Cover with the other pastry sheet and trim the excess.
Bake for 20 minutes, or until the pastry is browned and crisp.
I use 1 tbsp Ginger syrup instead of Lemon juice.
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|Serving Size: 1 pie (529g)|
|Recipe Makes: 1|
|Calories from Fat: 524 (43%)|
|Amt Per Serving||% DV|
|Total Fat 58.3g||78 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 0mg||0 %|
|Sodium 937.9mg||32 %|
|Potassium 913.3mg||24 %|
|Total Carbohydrate 165.9g||49 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 157.1g|
|Protein 9.1g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1210
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