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No matter if you're planning an elaborate menu or simply planning ahead for tomorrow's Strawberry and rhubarb pie. This recipe stems from several years of enjoying it at kitchen. I discover that adding a couple ingredients into a recipe adds depth into that which exactly is usually bland. You might be on the lookout for lighter foods to produce together along with your leftovers. Good and gentle Strawberry and rhubarb pie perfect for post-vacation. The components within this recipe receive your tongue pounding, also have become waist-friendly when you want a'bite' following a busy holiday. Utilizing several elements as alternate options, this soup is filled using a fall and hot flavor that makes it creamy. The perfect Strawberry and rhubarb pie to warm you up on chilly winter days. Ideal for making use of leftover.

Great way to throw away one component. This can be actually just a good Strawberry and rhubarb pie plus a few among my favorites. If you should be concerned about the nutritional worth of a number of those dishes, then avoid being. Nevertheless it may be lower in calories, even if you are not obtaining much nutritional value from it, it won't maintain you personally, and you will just end up hungry yet once all over again and again eating a lot more energy than you otherwise would need. Nutrition facts labels inform you exactly what's from the foods you eat. It makes it possible to determine if you have a vibrant diet. Each and every recipe we share must get an ingredient tag. Some recipes also provide nutritional truth info. The ingredient label lists the exact number within the area beneath. They are listed for every serving as a percentage of the everyday price.

How to make Strawberry and rhubarb pie

Yield = 8
Prep time: 1:50
Cook time: 0:55
Total time: 2:45

Ingredients

  • 1 bunch rhubarb, trimmed, roughly chopped (see note)
  • 1 large granny smith apple, peeled, cored, chopped
  • 1/4 cup caster sugar
  • 1 1/2 tablespoons cornflour
  • 250g strawberries, hulled, halved
  • thick vanilla custard or ice-cream, to serve

Sweet shortcrust pastry

  • 1 1/2 cups plain flour
  • 2 tablespoons icing sugar mixture
  • 125g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 1 tablespoon chilled water

Crumble

  • 2/3 cup plain flour
  • 1/4 cup firmly packed brown sugar
  • 75g butter, chilled, chopped
  • 1/2 cup dry-roasted hazelnuts, chopped

Method

  • Step 1 Make pastry: 1 Process flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until pastry just comes together, adding more water if necessary. Turn onto a lightly floured surface. Knead until smooth. Shape into a 2cm-thick disc. Wrap in plastic wrap. Refrigerate for 20 to 30 minutes or until firm enough to roll out.
  • Step 2 Roll out between 2 sheets baking paper until 4mm thick. Line base and side of a greased 6cm-deep, 20cm (base) springform pan with pastry. Trim excess pastry (side should be about 3cm to 4cm high). Refrigerate, covered, for 30 minutes.
  • Step 3 Meanwhile, place rhubarb, apple and sugar in a saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 4 to 5 minutes or until rhubarb softens.
  • Step 4 Place cornflour and 1 tablespoon cold water in a bowl. Blend until smooth. Add cornflour mixture and strawberries to pan. Stir to combine. Return to the boil. Cook, stirring, for 1 minute or until mixture thickens. Remove from heat. Cool.
  • Step 5 Preheat oven to 200°C/180°C fan-forced. Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 minutes. Remove paper and weights or rice. Bake for 7 minutes or until base is golden. Cool slightly.
  • Step 6 Meanwhile, make crumble: Place flour, sugar and butter in a bowl. Using fingers, rub butter into flour until mixture resembles breadcrumbs. Stir in hazelnuts. Spoon strawberry mixture into pastry case. Top with crumble.
  • Step 7 Bake for 25 minutes or until golden. Cool for 20 minutes. Serve with custard or ice-cream.