Rhubarb Pie - cooking recipe

Ingredients

1/3 cup cornstarch
1 1/2 cups sugar
1 pinch ground nutmeg
2 1/4 lbs rhubarb stalks, cut into 1-inch pieces
1/2 tsp grated lemon rind
3 sheets frozen puff pastry, thawed
2 tbsp unsalted butter, cubed

Preparation

Preheat the oven to 350\u00b0F. Line a baking pan with foil and place in oven.
In a large bowl, combine cornstarch, 1/4 cup of the sugar and nutmeg. Add rhubarb, lemon peel and remaining 1 1/4 cups sugar. Let stand 10 mins, until juices begin to appear.
Lightly grease a 9-inch pie dish. Cut 1 of the pastry sheets in half. Join each half with 1 whole pastry sheet to make 2 larger sheets. Place 1 of the sheets in pie dish, leaving overhang. Spoon in rhubarb mixture and dot with butter cubes.
Brush pastry rim with water, then top with remaining pastry sheet. Press edges together to seal. Trim overhang to 1/2 inch. Fold over and crimp with a fork. Place pie dish on prepared pan in oven.
Bake 40-45 mins until top is golden brown. Cool on a wire rack. Serve warm.