Serves 6
Dough
250g plain flour
100g caster sugar
150g butter (room tempature)
1 egg yolk
pinch salt
3 tablespoons water
Filling
450g rhubarb
1 tablespoon caster sugar
3 tablespoons water
200g strawberries
2 tablespoons semolina
Method
For the pastry, in a bowl using your fingertips, rub together the flour, sugar, butter and salt until a breadcrumb consistency is reached.
To this add the yolk and water and mix until a dough is reached.
Turn this onto a floured table and gently work, wrap in clingfilm and chill for 1 hour.
For the filling, in a pot gently cook the chopped rhubarb with the sugar and water until the rhubarb begins to soften, take off the heat.
Once the pastry is rested, knead on a floured surface until smooth. Roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
Spoon the rhubarb into the center and top with the strawberries, leaving a 2 inch rim around the edge.
Carefully fold the edges inward on top of the fruit leaving some of the center fruit exposed.
Egg wash the pastry and dust with semolina.
Place in a preheated oven at 180C and bake for 35-40 minutes or until golden brown.
Remove and allow to rest before serving.
Best served with Ice-cream or whipped cream
