Rhubarb can vary massively in sharpness, taste a piece before baking and adjust the sugar if needed. | A lattice or crosshatch top works best if the pastry strips are chilled first, they’re easier to weave neatly. | Demerara sugar on top gives that bakery-style crunch. | If using shop-bought pastry, let it soften slightly before rolling so it doesn’t crack. | A little ginger works brilliantly alongside the cinnamon if you want extra warmth. | The pie keeps really well in the fridge for 2-3 days and reheats beautifully in the oven. Cold slices are also unreal with thick yogurt for breakfast. Any leftover custard can be poured over oats, bread pudding or used to fill doughnuts or pastries.