Piece of Fruit Pie

For the pastry: sift the flour into a mixing bowl and stir in the salt and sugar. Gradually add enough yoghurt until the mixture just comes together. If it is too stiff add a little milk. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

For the filling: cook the rhubarb in a pan with the sugar and water until just tender. Remove from the heat and set aside.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Roll out just over half the pastry on a floured surface and line a large pie or ovenproof plate.

Spoon the rhubarb evenly into the pastry case.

Roll out the remaining pastry to cover the plate and lightly brush the edges with a little water. Place over the filling, pressing the edges to seal. Brush with water and make a hole in the centre to allow the steam to escape.