Instructions

1. For the pastry, in the bowl of your mixer fitted with the paddle attachment, mix the flour, sugar, butter and salt until a breadcrumb consistency is reached.
2. To this add the yolk and water and mix until a dough is reached.
3. Turn this onto a floured table and gently work, wrap in clingfilm and chill for 30 minutes.
4. For the filling, in a pot gently cook the chopped rhubarb with the sugar and water until the rhubarb begins to soften, take off the heat.
5. Once the pastry is rested, knead on a floured surface until smooth. Roll into a circle and using the rolling pin, transfer this onto a lined baking tray.
6. Spoon the rhubarb into the centre and top with the strawberries, leaving a 2 inch rim around the edge.
7. Carefully fold the edges inward on top of the fruit leaving some of the centre fruit exposed.
8. Egg wash the pastry and place in a preheated oven at 180C/160C fan and bake for 35-40 minutes or until golden brown.
9. Remove and allow to rest before serving.
10. Best served with Ice-cream or whipped cream.