Once you've made the custard and poured it into your pie crust (we recommend a frozen store-bought crust to help save on time), all you have to do is toss in the chopped rhubarb and bake it.

Mary Berry's rhubarb pie is made on an enamel or metal plate with a pastry top and bottom. "My mother used to make a plate pie as a treat, piled high with fruit and sweet shortcrust pastry." ...

Wrapped tightly, dough can be refrigerated for three days or frozen for one month ... Scoop into pie shell, with most or all of the liquid - do not make the pie too watery, but the rhubarb should be ...

I have also made this in a large and deep pie dish and it worked well as well. CAN YOU SUBSTITUTE FROZEN FRUITS FOR THE FRESH ...

I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home preserves you made at the end of summer. I often throw in feijoas with the apples for a taste sensation.

If you're a rhubarb fan like me, this apple and rhubarb combination with a hint of orange and cinnamon is a treat. I love this pie hot with custard, or cold, eaten with my fingers.