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How to make Rustic rhubarb and strawberry tray pie with caramel sauce

Yield = 6
Prep time: 0:30
Cook time: 0:30
Total time: 1:00

Ingredients

  • 75g butter
  • 55g (1/4 cup) caster sugar, plus 2 tablespoon, extra
  • 2 egg yolks
  • 150g (1 cup) plain flour
  • 500g thin-stemmed rhubarb, cut into 4cm lengths
  • 250g strawberries, hulled
  • 1 teaspoon finely grated orange rind
  • 1 egg white, lightly beaten
  • 2 tablespoons chopped pecans
  • 1 tablespoon raw sugar
  • Vanilla ice-cream, to serve

Caramel sauce

  • 215g (1 cup) caster sugar
  • 60g butter, chopped
  • 185ml (3/4 cup) pouring cream

Method

  • Step 1 Preheat the oven to 180C/160C fan forced. Lightly grease a 23 x 33cm roasting pan or baking dish. Use electric beaters to beat the butter and caster sugar in a bowl until pale and creamy. Add the egg yolks and beat to combine. Use a round-bladed knife to stir in the flour until combined. Turn onto a lightly floured surface and bring the dough together. Roll out the pastry between 2 sheets of baking paper until 5mm thick. Transfer to a baking tray and place in the fridge for 20 minutes to rest.
  • Step 2 Meanwhile, combine the rhubarb, strawberries, orange rind and 2 tablespoon extra caster sugar in a large bowl. Toss to combine. Spread the mixture over the prepared pan or dish.
  • Step 3 Brush the pastry with the egg white and sprinkle with the pecans and raw sugar. Tear pastry into shards and place randomly over the rhubarb mixture. Bake for 25-30 minutes or until the pastry is golden and fruit is tender and bubbling.
  • Step 4 Meanwhile, for the caramel sauce, stir the sugar and 60ml (1/4 cup) water in a saucepan over low heat, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming, until sugar dissolves. Increase the heat to medium-high and bring to the boil. Reduce heat to medium and cook, without stirring, for 5 minutes or until the mixture turns light golden. Remove from the heat. Stir in the butter and cream (be careful as mixture may spit a little). Return to medium heat and cook, stirring, for 2 minutes or until smooth.
  • Step 5 Serve the warm pie topped with scoops of ice-cream and drizzled with warm caramel sauce.