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.
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.
2 cups sugar
3 tablespoons flour
2 eggs, beaten
5 1/2 cups coarsely chopped rhubarb
2 8 inch unbaked pie shells
1 cup flour
1/2 cup brown sugar
1/4 cup shortening
1/2 teaspoon baking soda
1/2 teaspoon baking powder
prepare filling combine sugar, flour and eggs.
Stir to form a thick paste.
in rhubarb pieces. Spoon into 2 unbaked pie
shells (cut recipe by half if you only want
to make one pie)
prepare crumbs combine all ingredients and mix
evenly over rhubarb mixture.
at 400° for 10 minutes, reduce heat to 350°
and bake 40 - 50 minutes more.