Rhubarb and strawberry pie- delicious combination of classic flavours, plus easy to follow recipe!
Cuisine Vegan, Vegetarian
Prep Time 45minutes
Cook Time 45minutes
Total Time 1hour30minutes
For the pastry recipe, please see the recipe notes*
For rhubarb and strawberry filling:
1kgrhubarb(cut into roughly 3 cm lengths)
500gstrawberries(cut into slices)
150ggolden caster sugar(plus extra for sprinkling)
1teaspoonvanilla bean paste(or vanilla extract)
½mediumlemon(juice and zest)
Place all the filling ingredients in a large, shallow pan and add 3-4 tablespoon of water. Simmer on a low heat for about 10- 15 minutes, until rhubarb has soften, but still remains its shape.
Put a sieve over a mixing bowl, and tip in the rhubarb and strawberries mix, straining off the juices. Put the juices in a small pan over a medium heat. In a cup, mix the cornflour with a splash of water. When the juices are bubbling, add the cornflour mix and stir well, until the mixture thickens. Set aside.
Add rhubarb and strawberries into the juices, then spoon into the pie/ tart case. Bake for 35-45 minutes, until pastry is golden brown. You can serve it with some ice cream or whipped cream on to. Enjoy!