Tarty. Very tarty.

Not in a fishnets, leather and red stilhetto kind of way. More eye squinty, and lip smackable. Just the way I like it.

When I cook, I usually have someone in mind, with whom I’m trying to appeal to their taste buds. Fried rice, with all the vegetables raw and lined up on the side, that would be The Monkeys. Pasta after a really busy day at work, with floating double smoked bacon, followed by two blocks of his favourite chocolate? Well clearly that would be Mr Chocolate.

This time around though, and it was all about my taste buds. I had pie on my mind, rhubarb in the fridge and a bench full of backyard lemons that were all yelling one thing to me. Make me into something delicious!

So I did. Something for me and my tastebuds. A little selfish? Oh hell no. They get enough Monkey friendly, Mr Chocolate friendly things to eat. Of course they were more than welcome to eat the tarty fruity pie in front of them, and if they didn’t like it… well, not much of tragedy there really is there?

Little Monkey tried it. Monkey Boy tried it.

Both scoffed it down and would like another piece please. Oh…didn’t quite make it tarty enough now did I.

Mr Chocolate tried it, and did the eye squint I was expecting from him, yep, it’s good, but you know it’s not really my thing… thank goodness for that.

Now I just had to muscle the two kids out of the way for that last piece.

Lemon Rhubarb Pie

Pastry

200g cold cubed butter

300g plain flour

110g natural yogurt

50g sugar

1 tsp white vinegar

In a processor add flour, sugar and butter. Pulse until resembles bread crumbs. Tip into a bowl adding the remaining ingredients, mix together and then give a quick  knead on a lightly floured surface then cover and pop into the fridge.

Rhubarb

1 bunch of rhubarb

100g sugar

Trim edges, and cut into equal lengths, pop in a pot with the sugar over a medium heat, and cook until rhubarb has disolved to rhubarby mush. Put aside.

Lemon mixture

100mls lemon juice

1/2 cup sugar

2 tbls cornflour

100mls water

Mix cornflour and water together, then add to remaining ingredients in a pot. Whisk over a medium heat until mixture thickens.

Roll out your pastry on to lightly floured bench, and then line a greased pie dish with it. Layer the lemon mixture on, then the rhubarb. Roll out a second pastry top and slit it, gently pulling it sideways to open up a little. Press down the edges and bake at 180C for about 50minutes.