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 the pie.

You'll need

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


  • 01
  • 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.
  • 02
  • Bring fruit cooking liquid to the boil and cook until reduced to a thick syrup (20-25 minutes).
  • 03
  • 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).
  • 04
  • 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.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Aug 2015

Recipes (12 )

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