Filling –

•  1.5 kg chopped rhubarb
• 2 c fresh cherries (pitted)
• 1 c sugar

Pastry –

• 375 g butter
• 1 ½ c sugar
• 2 eggs, lightly beaten
• 4 c flour
• 2 tsp baking powder

Preheat the oven to 160C

Take care and happy stitching.  Place the chopped rhubarb, cherries in a roasting pan and sprinkle with the sugar.  Roast for 30 mins and then cool and drain.

Cream the butter and sugar until fluffy and then slowly add in the eggs.  Mix in the dry ingredients to make the dough.

Press three quarters of the dough into a large dish (I used a large roasting pan), top with the drained fruit and then crumble the remaining pastry over the top.  Bake at 170C for about 40-45 mins or until the pastry is cooked.

• 600-700 g pumpkin
• 250 g almond meal or ground almonds
• 2 tbsp chia seeds
• 2 tbsp ground linseed
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• ¼ tsp sea salt
• 2 grated carrots
• ½ c sultanas
• ½ c pumpkin seeds and extra to garnish
• ¼ c coconut oil, warmed to consistency of soft butter
• 3 eggs

Preheat the oven to 175C and line a large loaf tin with baking paper.  Chop, steam or boil the pumpkin, mash and set aside to cool.

Combine all the dry ingredients and then add the grated carrots, pumpkin and eggs.  Stir until just mixed and then spoon the batter in the tin and bake for 60-85 min or until firm to touch and a skewer comes out clean.