Ingredient:
150 g (5 oz) caster sugar, plus extra for sprinkling
45 g (1 ½ oz) cornflour
750 g (1 ½ lb) rhubarb, cut into
1 cm (1/2 in) slices
1 cinnamon stick, halved
375 g (12 oz) strawberries, hulled and halved
Whipped cream or crème fraiche, to serve
Shortcrust pastry
175 g (6 oz) plain flour
90 g (3 oz) chilled butter, cut into cubes
About 2 tbsp cold water
23 cm (9 in) Flan Dish or Tin
Method:
Make the pastry: put the flour into a large bowl, add the butter, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add enough water to bind to a soft, but not sticky dough. Wrap the pastry in cling film and leave to chill in the refrigerator for about 30 minutes.
Meanwhile, combine the sugar with the rhubarb, cinnamon, and strawberries. Leave to soak for 15-20 minutes.
On a lightly floured surface, divide the dough in half and roll out one half into a thin round to line the bottom and sides of the flan dish.
Put the soaked fruit into the pastry shell, removing the cinnamon.
Roll out the second half of pastry to the same size as the first round. Cut a 1 cm (1/2 in) strip from around the edge of the pastry.
Cut the remaining pastry into 1 cm (1/2 in) strips and arrange in a lattice on top of the pie. Brush the ends with water and attach the long strip around the rim of the pie. Sprinkle with 1-2 tbsp sugar.
Bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for 10 minutes; reduce the oven temperature to 180℃ (160℃ fan, Gas 4), and bake for a further 30-40 minutes until the fruit is just cooked, and the pastry golden. Serve warm or cold, with whipped cream or crème fraiche.
150 g (5 oz) caster sugar, plus extra for sprinkling
45 g (1 ½ oz) cornflour
750 g (1 ½ lb) rhubarb, cut into
1 cm (1/2 in) slices
1 cinnamon stick, halved
375 g (12 oz) strawberries, hulled and halved
Whipped cream or crème fraiche, to serve
Shortcrust pastry
175 g (6 oz) plain flour
90 g (3 oz) chilled butter, cut into cubes
About 2 tbsp cold water
23 cm (9 in) Flan Dish or Tin
Method:
Make the pastry: put the flour into a large bowl, add the butter, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add enough water to bind to a soft, but not sticky dough. Wrap the pastry in cling film and leave to chill in the refrigerator for about 30 minutes.
Meanwhile, combine the sugar with the rhubarb, cinnamon, and strawberries. Leave to soak for 15-20 minutes.
On a lightly floured surface, divide the dough in half and roll out one half into a thin round to line the bottom and sides of the flan dish.
Put the soaked fruit into the pastry shell, removing the cinnamon.
Roll out the second half of pastry to the same size as the first round. Cut a 1 cm (1/2 in) strip from around the edge of the pastry.
Cut the remaining pastry into 1 cm (1/2 in) strips and arrange in a lattice on top of the pie. Brush the ends with water and attach the long strip around the rim of the pie. Sprinkle with 1-2 tbsp sugar.
Bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for 10 minutes; reduce the oven temperature to 180℃ (160℃ fan, Gas 4), and bake for a further 30-40 minutes until the fruit is just cooked, and the pastry golden. Serve warm or cold, with whipped cream or crème fraiche.
