If you're a rhubarb fan like me, this apple and rhubarb combination with a hint of orange and cinnamon is a treat. I love this pie hot with custard, or cold, eaten with my fingers.
I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home preserves you made at the end of summer. I often throw in feijoas with the apples for a taste sensation.
Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Stir once, then re-cover and cook over a very ...