A Yorkshire Rhubarb and Pork Pie Combo


Make sure you serve the sauce over the pork pies immediately; don’t wait for it to cool! Since the sauce will be hot, we recommend a hot pork pie with this one, so before you start on the sauce, pre-heat your oven at 180°C and warm up your pie – make sure it’s piping hot throughout, the time taken will be dependant on the size of the pork pie you choose. For this recipe, to allow the rhubarb and pork to really mesh together to their full potential (is anyone else’s mouth watering?!) go with a plain pork pie with no other flavours with it.

Rhubarb is very tart and should be cooked with plenty of sugar; if the grams we’ve laid out above mean the sauce is still too tart for you, just add in some more sugar!

Perhaps not something you’ve tried before, Yorkshire pork pies and Yorkshire rhubarb are a flavour combination you need to try! We’re pretty vocal about loving local industry and everything our County’s famous for, so we’re excited to post this recipe. Let us know if you try it by getting in touch on Twitter or Facebook. 


Note: This recipe is based on a recipe we originally found on The Time’s Website

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