Name: Rhubarb and strawberry lattice pie
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 - 8
Ingredients: 435 gm sheet vanilla bean shortcrust pastry (see note); 1 egg, lightly beaten with 1 tbsp milk; 2 tbsp demerara sugar; For dusting: pure icing sugar; To serve: vanilla ice-cream; Rhubarb and strawberry compote; 1 kg rhubarb (about 2 bunches), washed and cut into 3cm pieces; 500 gm strawberries (2 punnets), hulled and some halved, some left whole; 440 gm (2 cups) caster sugar; Juice and finely grated rind of 1 orange; Juice of 1 lemon; 2 cinnamon quills; 150 gm almond meal

Rhubarb and strawberry lattice pie

Fruit compote in a sugar-flecked sweet crust? It’s a hard act to beat. When it comes to dessert, everyone will want a piece of this rhubarb and strawberry lattice pie.

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Serves 6 - 8

Prep

15M

Cook

Total

2H 15M

Fruit compote in a sugar-flecked sweet crust? It’s a hard act to beat. When it comes to dessert, everyone will want a piece of the pie.

Ingredients

435 gm sheet vanilla bean shortcrust pastry (see note)

1 egg, lightly beaten with 1 tbsp milk

2 tbsp demerara sugar

For dusting: pure icing sugar

To serve: vanilla ice-cream

Rhubarb and strawberry compote

1 kg rhubarb (about 2 bunches), washed and cut into 3cm pieces

500 gm strawberries (2 punnets), hulled and some halved, some left whole

440 gm (2 cups) caster sugar

Juice and finely grated rind of 1 orange

Juice of 1 lemon

2 cinnamon quills

150 gm almond meal

Method

Main

1.For rhubarb and strawberry compote, toss rhubarb and strawberries with sugar in a bowl and stand to soften and release their juices (20-25 minutes). Place in a saucepan, add juices, rind and cinnamon, and simmer over medium heat, stirring occasionally, until almost tender (6-8 minutes). Set aside to soften (5 minutes). Strain liquid into a clean saucepan and return cinnamon quills. Transfer fruit to a large bowl, then gently stir in almond meal and set aside.

2.Bring fruit cooking liquid to the boil and cook until reduced to a thick syrup (20-25 minutes).

3.Meanwhile, preheat oven to 180C. Place pastry on a sheet of baking paper and trim edges to fit a 25cm (4-cup) pie tin with edges overhanging, and line the tin. Cut remaining pastry into 1.5cm-wide strips (use a crinkle cutter for fancy edges) and refrigerate to firm slightly. Pour fruit into pastry case, brush edges with eggwash and arrange pastry strips on top in a lattice pattern. Trim edge, brush top with eggwash, scatter with demerara sugar and bake until golden (50 minutes to 1 hour; cover edges with foil if pastry browns too quickly).

4.Dust pie with icing sugar and serve with vanilla ice-cream drizzled with warm rhubarb-cinnamon syrup.

Note We use Carême Vanilla Bean Sweet Pastry, which comes in 435gm sheets, but substitute any quality shortcrust pastry if it’s unavailable.
Notes