Fresh strawberries and rhubarb are mixed with an eggy custard and poured into a pastry case, topped with more pastry and cooked to golden perfection.
111 people made this
300g (11 oz) caster sugar
4 tablespoons plain flour
3/4 teaspoon ground nutmeg
3 eggs, beaten
500g (1 1/4 lb) chopped rhubarb
500g (1 1/4 lb) fresh strawberries, hulled and halved
1 package shortcrust pastry
1 egg white, lightly beaten
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 200 C / Gas mark 6. Roll out shortcrust pastry and line a 23cm (9 in) pie dish.
In a large bowl, mix together sugar, flour and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into prepared pie dish.
Roll out a second layer of pastry and cover the top of the pie. Pinch pastry together around the edge of the pie dish, and cut off any excess pastry. Cut slits into the top of the pie to vent steam. Brush egg white on top layer of pastry.
Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and pastry is golden.