Ingredients

The following ingredients have 4 Servings
  • 1 cup 125 g unbleached all-purpose flour (more for rolling out)
  • ½ teaspoon salt
  • 6 tablespoons 85 g cold butter
  • 2-3 tablespoons 30-45 ml ice water
  • 5 ounces 150 g strawberries, sliced
  • 5 ounces 150 g rhubarb, cut into 1/2-inch pieces
  • 3 tablespoons 40 g granulated sugar
  • 1 tablespoon 10 g cornstarch
  • milk or cream
  • 1 tablespoon coarse sugar for sprinkling

Instruction

  • Place flour, salt and cut up butter into a food processor and pulse until mixture is crumbly and looks like wet sand. Slowly add water into running machine until a dough ball forms. Shape into a disk (or 2 small disks), cover in plastic wrap and chill for at least 1 hour or freeze for 20 minutes.
  • Combine sliced strawberries, rhubarb pieces and granulated sugar in a bowl. Let sit for 5 minutes until the fruit starts to release some of its juices. Toss with the cornstarch until no powdery streaks remain.
  • Preheat your oven to 375 degrees F. Roll out chilled dough and transfer to a lined baking sheet. Spread the prepared fruit filling on the crust, leaving a 1-inch border. Fold over the edges and brush the edges with milk. Sprinkle edges and centers with coarse sugar.
  • Bake for 25-30 minutes. The fruit filling should be bubbly and the edges lightly browned. Cool before cutting.