Ingredients: Each summer, I bake up a gaggle of strawberry-rhubarb tarts. I can’t resist
because Irish strawberries are so ridiculously sweet and juicy, and you can’t
beat the yields of homegrown rhubarb we have here in the garden. Inspired by
Galway’s wild elixir guru, Claire Davey, I made my own wild rose water and wild
rose simple syrup which I used to the glaze this pie. The flavour combination is
really divine, this wild Irish rose, or rosa rugosa is not perfumey, it
has a rather delicate and sweet taste and fragrance which, to me, is a perfect
pairing with the vibrant strawberry and tart rhubarb, of course all encased in a
flaky shortcust pastry.
400g/ 14 oz strawberries, stemmed and sliced
600g/ 20 oz rhubarb stalks cut into 1/2 inch pieces (Trim away and discard the
leaves which are toxic; trim ends.)
125g/ 4 oz caster sugar
1/8 teaspoon of salt
2 teaspoons of orange zest
For the glaze
100g/ 3.5 oz caster sugar
2 tbsp cornflour
180ml/ 6 oz rosewater or homemade Wild Irish or conventional rosewater (see
23cm/ 9 inch double crust pie pastry To Make Wild Irish Rosewater
The Wild Irish Rose (Rosa Rugosa) can be found in hedgerows throughout the Irish
countryside. To make your own rosewater, find a bush that is not located on a
busy road or could be contaminated by pollution. Pick the petals two to three
hours after sunrise when the morning dew has evaporated. To make the your
rosewater, use only petals, not the stem and leaves.
150g/roughly 6 cups fresh rose petals
1.5 litres/50 oz spring or distilled water
Preheat oven to 200°C/ 400°F. In a large bowl, gently combine the rhubarb and
the strawberries with the sugar, salt, and orange zest. Let sit for 10 minutes.
Make the glaze by combining rose water, sugar and cornflour in a saucepan,
stirring over low heat just until sugar is completely melted. Remove from heat
and set aside.
Roll out your pastry dough and line the bottom of a pie dish with it. Trim to
2.5cm/1/2 inch from the edge. Pour the filling into the pastry lined pie dish.
Evenly tip the rosewater glaze over the filling. Roll out the second pastry
dough, punch venting holes all over the top and then place pastry over the pie.
Trim the edges to 2.5cm/ 1/2 inch from the edge of the pie dish. Tuck the top
crust edges over the bottom crust edges and use your fingers or a fork to crimp
the top and bottom edges together. (If you want, for a nice golden crust, use a
pastry brush to brush a thin layer of egg white or cream over the top of the
Place pie on the middle rack of the oven, with a baking sheet on a lower rack to
catch any juices that might spill over. Bake for 20 minutes at 200°C/400°F, then
reduce heat to 176°C/350°F, and bake an additional 40-50 minutes longer. The pie
is done when the crust is nicely browned and the filling (that you can see
through the venting holes) thick and bubbly.
Remove from oven and let cool on a rack.
Serve warm or cold. If you do cool to room temperature, the juices will have
more time to thicken. Wild Irish Rosewater
Wash petals thoroughly to remove bugs and dirt particles.
Place the rose petals into large saucepan.
Add just enough spring or distilled water to cover the petals. (Too much water
will give you very diluted rose water.)
Cover the pot with a lid and simmer on a low heat. The water should be steaming
hot not boiling hot.
Allow the water to steam until the petals have lost their colour and the water
has taken on the colour of the rose petals. You will see the rose oil floating
on the surface.
Strain the water and collect in a container. Store it in a refrigerator. It will
last for 6 months.
Step-by-step pictures and instructions are available here.