Apple Rhubarb Pies

Apple Rhubarb Pie

My parents stayed with us last week. As they live in Tasmania and we live in Brisbane we don’t see each other all that often. Only every few years in fact. So it’s a bit of a treat when we see each other. As a result, I like to try and make sure I have food on hand that I know Mum and Dad like. That meant I’d purchased a bunch of rhubarb, which my Mum loves, and I’d planned to make a cake with, however as we ended up eating out so much during the week they were here I completely forgot about it.  Sorry Mum!

So when I reached into the fridge the other day I saw the poor forgotten about rhubarb and decided to put it to good use. Apple pies are always a favourite in the Delicieux house, so I thought I’d switch it up a bit and by combining with a rhubarb compote. These little pies are delicious, easy and a little bit different thanks to the rhubarb compote which had been infused with cardamon and orange. Serve these pies hot with a scoop of vanilla bean ice cream or a dollop of whipped cream, or if you are feeling particularly indulgent, both.

Apple Rhubarb Pies


5.0 from 4 reviews

Apple Rhubarb Pies
Cook time
Total time
Serves: 4
  • 300g of rhubarb, cut into 3cm pieces
  • ¼ cup of caster sugar
  • ¼ cup of water
  • 1 tsp of cardamon pods
  • 5cm piece of orange rind
  • 2 apples, peeled, cored and cubed
  • rhubarb compote
  • 1 sheet of frozen puff pastry (I recommend Careme), thawed
  • 1 tablespoon of cream
  • 1 tablespoon of sugar
  1. To make the compote combine the water and sugar in a saucepan over a low heat. Stir until the sugar is dissolved and then add the rhubarb, cardamon and orange rind. Bring to the boil, and then reduce heat to low and simmer for 15 minutes. Set aside to cool and remove the orange rind and cardamon pods.
  2. To make the apple pies, preheat the oven to 200 degrees Celsius (390 Fahrenheit) and line a baking tray with baking paper.
  3. Add the rhubarb compote in a bowl along with the apple and mix to combine. Cut the pastry into 8 squares and divide the apple and rhubarb mixture between 4 of the squares. Using a sharp knife, cut slits in the remaining 4 squares of the pastry, starting about 4 cm in from the edge, spacing each cut 1cm apart. Carefully place each square on top of a base and press the edges together to seal. Trim, as necessary.
  4. Brush the top of each pie with cream and sprinkle with sugar and bake for 15 to 20 minutes, or until golden.
Rhubarb Bundt Cake
Roasted Butternut Squash, Artichoke & Goats Cheese Salad

Get the latest recipes delivered to your inbox

Leave a comment


  1. Rosa March 26, 2012  6:22 pm Reply

    Mmmmhhhh, wonderful! A fabulous flavor combination. Rhubarb is so versatile and delicious.



  2. Lizzy (Good Things) March 26, 2012  6:52 pm Reply

    Well, you know what I am going to say about this one.... delicious!!!!! And beautifully photographed too.

    • delicieux March 26, 2012  7:40 pm Reply

      Aww you're too kind Lizzy :D It's funny you mention the photos, I didn't like them at all *laughs* Feeling in a bit of a rut at the moment. Thank you again for your kind words :)

  3. Nami | Just One Cookbook March 27, 2012  2:09 pm Reply

    Aww sorry to hear you couldn't make the cake for your mom, but I'm sure she's following your blog and she is very proud to see your beautiful pie today. :-) The best part was that you had good time together. This tart looks so delicious. I'd love the apple and rhubarb combo very much.

  4. Claire @ Claire K Creations March 27, 2012  2:39 pm Reply

    I just saw the first of the rhubarb at the markets on the weekend. I might have to buy some next Sunday!

  5. cc11 March 27, 2012  3:02 pm Reply

    perfect for Autumn- hope your mum doesn't see what she missed out on though!

  6. Lorraine @ Not Quite Nigella March 27, 2012  3:16 pm Reply

    Aren't you sweet making things that your parents will really enjoy! These look lovely and I really like the lattice top! :)

  7. Kulsum at JourneyKitchen March 27, 2012  6:32 pm Reply

    oh so very lovely! I actually have canned rhubarb sitting in my pantry for a while and I have been skeptical that I will hate them and not been able to use it! may be with this one

  8. Tina@flourtrader March 27, 2012  8:30 pm Reply

    Your pies look fabulous! Cardamon is one of my favorite spices to use in baked goods. The blend of ingredients here do sound very complimentary. You presentation here is stunning and it really makes you want to taste them. Delicious post!

  9. thelittleloaf March 27, 2012  10:15 pm Reply

    This looks absolutely delicious - what a shame your Mum didn't get to try some! But at least the recipe is online now for her to try :-)

  10. Asmita March 27, 2012  10:59 pm Reply

    OMG, this looks incredible! Wish I could bite into that now.

  11. Deb March 28, 2012  1:59 am Reply

    I have been looking for early spring rhubarb! Pairing the rhubarb with apple is a splendid idea for an early spring pie.

  12. Daisy@Nevertoosweet March 28, 2012  5:12 am Reply

    Oh yum! It's a shame that you don't get to see your parents that often ;( but it's nice that you made something your mum likes ~ I've never cooked anything with rhubarb at home but it looks great!
    Thanks for sharing!

  13. Laura (Tutti Dolci) March 28, 2012  10:37 am Reply

    Oh my, these pies are so cute and the rhubarb compote with cardamon and orange sounds delicious. I've only tried rhubarb once in a rhubarb-strawberry pie, but now you've inspired me!

  14. Magic of Spice April 5, 2012  3:10 am Reply

    This is such a great combination, and so pretty!

  15. Sara April 11, 2012  7:35 pm Reply

    We don't use rhubarb, so I'm very curios about this cake.. I will try it!! Thanks for the recipe..


Leave a reply

Your email address will not be published.

Rate this recipe: