Ingredients

Method

• 450 g fresh strawberries (quarter large ones)
• 450 g rhubarb stalks, chopped
• 120 g white sugar
• 60 g cake flour
• 500 g ready-made shortcrust pastry
• 2 T butter
• 1 free-range egg yolk, beaten
• Double-thick cream, for serving

Method

Ingredients

Preheat the oven to 200°C. In a large bowl, mix the strawberries, rhubarb, sugar and flour and leave to stand for 30 minutes.

Roll out the pastry and line the base and sides of an 25 cm pie dish. Reserve a portion for the top of the pie. Pour in the filling, and dot with the butter.

Cut the remaining pastry into strips and crisscross the surface of the pie with it. Brush with the egg yolk.

Bake for 35 to 40 minutes, or until the filling bubbles up through the surface. Serve with the double-thick cream.