Anne says: Rhubarb and strawberries are a brilliant combination. You can add a little grated ginger to this recipe if you wish. It will go down a treat with your family and friends.
Serves 8
Ingredients
For pastry
- 225g/8oz plain flour
- 160g/6oz margarine, cubed
- 1 tbsp icing sugar
- 2 tbsp grated orange rind
- 1 egg yolk plus approx 1 tbsp cold water, beaten together
To glaze
- 1 egg, beaten with 2 tbsp milk
Filling
- 2 digestive biscuits, crushed
- 6-8 large sticks of rhubarb, depending on size, chopped
- about 15 strawberries cut in halves
- 3 tbsp light brown sugar
Method
Preheat oven to 200C/180C fan-oven/Gas mark 6
You will need a 25cm/10in enamel plate or Pyrex plate greased with butter
First make the pastry by sieving flour into a large bowl. Add the cubed margarine and rub in until it resembles rough breadcrumbs. Now add the icing sugar and orange rind.
Add the egg mix and bring together. Place in the fridge for 15-20 mins to rest.
Take pastry from fridge and cut in two. Roll out and place 1 piece on buttered plate. Sprinkle with crushed biscuits and place the strawberries and rhubarb on top. Sprinkle with sugar.
Dampen sides of the pastry with egg wash. Cover with second piece of pastry. Press down sides with a fork and trim with sharp knife. Place in the oven and bake for 40-45 mins until the rhubarb is cooked.
Take out and leave to cool for 20 mins before cutting.
Serve with custard or cream.
Enjoy!
