We've made a reluctant decision that we're going to reduce the number of strawberry plants we grow as they take up so much space. Our 40 or so plants are going to a new home on J's allotment. To cheer ourselves up and celebrate our final berries of the year we made a rhubarb and strawberry lattice pie.
We also inaugurated our ♥ new pie dish ♥ Thanks to Kwyjibo for carting it in his luggage despite threatening to pack it with his dirty smalls and M for lugging it over the Atlantic.
Recipe:-
Crust:
- 300g plain white flour
- 150g butter
- 2 tbsp caster sugar
- 3-4 tbsp cold water Filling:
- 4-5 stems rhubarb
- 500g strawberries
- caster sugar to taste
- knob of butter
Chill the pastry for 30min before rolling out half for the base; return the remaining half to the fridge until needed for cutting strips for the lattice top.
Preheat oven to 180c.
Line the pie dish with pastry and blind bake the base.
Cut the rhubarb into equal sized pieces approximately the size of the strawberries. Halve the large strawberries, keep the small whole.
Melt the butter in a thick bottomed frying pan, add the rhubarb and strawberries.Once the fruit has started to release juice add sugar to sweeten to taste.Stew until the rhubarb is just soft, don't stir otherwise the fruit will quickly disintegrate. Spoon softened fruit into a colander placed over a bowl to catch any juice that strains out.
Reduce the juice in the frying pan until it coats the back of a spoon.Check sweetness is to taste, place cooled fruit and reduced juice into the base of the pie.Roll out remaining pastry and cut strips to weave lattice and trim the edge.
Bake until pie crust is cooked through (15 - 20 min).
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