Rhubarb and Sweet Cicely pie

Method

1. For the pasty - sieve the flour and powdered ginger into the bowl, add margarine in small cubes and rub the mixture together
2. Add the beaten eggs and using a wooden spoon stir into the pastry along with the lemon zest. Add a splash of water to bind.
3. Wrap in cling film and rest in the fridge for 20 mins
4. For the pie filling - place the washed and chopped stems of rhubarb into a large pan, add the sugar and lemon juice and cook rapidly until the rhubarb is soft.
5. Place the corn flour in a dish and add 1 tsp cold water. Mix together and pour into the boiling rhubarb, stirring to incorporate. Add more to thicken if needed.
6. Allow to cool for 10 mins then add the chopped sweet cicely leaves.
7. Roll out 2/3 of the chilled pastry and line a buttered pie dish.
8. Fill the pie with the rhubarb mixture and egg wash the rim. Place the rest of the rolled-out pastry on top, crimping the edge of the pie.
9. Egg wash the pie and sprinkle with some more sugar, then bake at 180c or gas mark 6/7 for 30 mins until golden brown and cooked.
10. Rest briefly before slicing and serve with custard, cream or ice cream and a sprig of Sweet Cicely to garnish.