This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

Filling:
2 cups sugar
3 tablespoons flour
2 eggs, beaten
5 1/2 cups coarsely chopped rhubarb
2 8 inch unbaked pie shells

Crumbs:
1 cup flour
1/2 cup brown sugar
1/4 cup shortening
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Method

• To prepare filling combine sugar, flour and eggs. Stir to form a thick paste.

• Fold in rhubarb pieces. Spoon into 2 unbaked pie shells (cut recipe by half if you only want to make one pie)

• To prepare crumbs combine all ingredients and mix well.

• Sprinkle evenly over rhubarb mixture.

• Bake at 400° for 10 minutes, reduce heat to 350° and bake 40 - 50 minutes more.

Serves 8

Martin James