adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rustic rhubarb and strawberry tray pie with caramel sauce
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in a cozy winter treat with deconstructed rhubarb pie, perfect for cooler days. Serve with a scoop of creamy vanilla ice cream for the ultimate dessert experience.
Ingredients:
  • 75g butter
  • 55g (1/4 cup) caster sugar, plus 2 tbsp, extra
  • 2 egg yolks
  • 150g (1 cup) plain flour
  • 500g thin-stemmed rhubarb, cut into 4cm lengths
  • 250g strawberries, hulled
  • 1 tsp finely grated orange rind
  • 1 egg white, lightly beaten
  • 40.00 ml chopped pecans
  • 20.00 gm raw sugar
  • Vanilla ice-cream, to serve
  • 215g (1 cup) caster sugar
  • 60g butter, chopped
  • 185ml (3/4 cup) pouring cream
Instructions:
  • Begin by preheating the oven to 180C/160C fan forced. Lightly grease a 23 x 33cm roasting pan or baking dish. In a bowl, use electric beaters to cream together the butter and caster sugar until pale and creamy. Incorporate the egg yolks and mix well. Stir in the flour with a round-bladed knife until fully combined. Gather the dough on a floured surface and shape it into a ball. Roll out the pastry between 2 sheets of baking paper until it's 5mm thick. Chill the pastry on a baking tray in the fridge for 20 minutes.
  • Combine the rhubarb, strawberries, orange rind, and 2 tablespoons of extra caster sugar in a large bowl. Toss gently to mix well before spreading the mixture over the prepared pan or dish.
  • Coat the pastry with egg white, then generously top it with pecans and raw sugar. Tear the pastry into pieces and scatter them over the rhubarb mixture haphazardly. Bake for 25-30 minutes until the pastry turns golden and the fruit becomes tender and bubbly.
  • Prepare the caramel sauce by combining sugar and 60ml (1/4 cup) water in a saucepan over low heat. Use a wet pastry brush to brush down the side of the pan to prevent sugar crystals from forming until the sugar dissolves. Bring to a boil over medium-high heat, then lower the heat to medium and let it cook undisturbed for 5 minutes until it turns light golden. Take the pan off the heat, add butter and cream (watch out for any splattering). Return to medium heat and cook while stirring for 2 minutes until smooth.
  • Top the warm pie with scoops of ice cream and drizzle with warm caramel sauce before serving.

Similar Recipes