3 ½ cups rhubarb stalks cut into ½ inch pieces (make sure you cut the leaves and the ends off as they are poisonous)
2 cups strawberries, stemmed and sliced
¾ cup to 1 cup sugar (depending on how tart/sweet you like your pie)
4 tablespoons of cornflour
¼ teaspoon of salt
1 teaspoon of orange zest
2 sheets of sweet short pastry
How to make it:
Preheat oven to 200°C. In a large bowl, gently combine the rhubarb and strawberries with the sugar, cornflour, salt and orange zest. Let it sit for 10 mins.
Line the pie dish with the pastry, leaving ½ inch overhanging the edge. Place the filling into the dish and cover with the second sheet of pastry. Pinch the top edge of pastry with the bottom edge and tuck into the dish so there is no overhang. To create the golden top once the pie is cooked, whisk an egg white and brush over the top of the pie with a pastry brush. Cut slits in the top in the shape of little birds feet, so the steam can escape.
Place in the oven and cook for 20 minutes at 200°C, then reduce the heat to 150°C and bake for an additional 40-50 minutes or until the pie has a nice brown, crisp top and the filling is thick and bubbly.
Remove from oven and let it cool on a rack.
There is no Old Mout Cider added in the recipe, but we recommend serving it warm with a chilled Old Mout Cranberry & Cider. We think it’s pretty delicious.