Rhubarb plate pie

• 250 g (9 oz) shortcrust pastry made with 175 g (6

Divide the pastry into two. Roll out on a floured surface two discs to fit a deep tin plate about 25 cm (10 in) across. Butter the plate and lay one layer of pastry over, pressing it down lightly to exclude air. Brush the bottom with melted butter. Put in the wet rhubarb and the raisins, piling them up.

Mix the flour, sugar and ginger together in a cup and sprinkle over the top of the r