Rhubarb Strawberry Pie


Tenina Holder

Posted May 8, 2020 (Last updated December 21, 2021)



Total Time

1hrs 40mins



A very pretty jewel colored dessert with fragrant vanilla bean pastry. It is simple and so delicious. A really pretty addition to any meal.

Your pastry will have a peppered look, which is a result of the vanil...


  • Rhubarb icon
    Rhubarb650 gwashed, chopped
  • Butter icon
    Butter200 gcold, cubed
  • Strawberries icon
    Strawberries250 ghulled, halved
  • Sugar icon
    Sugar100 g
  • Vanilla bean icon
    Vanilla bean1 ½
  • Water icon
    Water1 tablespooncold
  • Golden caster sugar icon
    Golden caster sugar50 g
  • All purpose flour icon
    All purpose flour380 g
  • Water icon
    Wateras neededcold

  • 1. Add rhubarb, sugar, vanilla bean and water to the TM5 bowl
  • 2. Cook - approx 12 min, 100°C, reverse gentle stir
  • 3. Remove vanilla bean, dry and reserve for another use
  • 4. Allow filling to cool completely
  • 5. Add golden caster sugar and vanilla bean to the clean TM5 bowl
  • 6. Mix with MC in place - approx 10 sec, speed 10
  • 7. Then add butter and all purpose flour to the TM5 bowl
  • 8. Mix with MC in place 10 sec/speed 6 until resembles bread crumbs and is starting to come together
  • 9. Add water through hole in lid bit by bit
  • 10. While you continue to mix on Interval speed
  • 11. Remove pastry from bowl onto lightly floured baking mat
  • 12. Divide into two, a bigger portion for the base
  • 13. Roll out to line a deep pie dish (20-23cm diameter)
  • 14. Place in freezer for 20 minutes
  • 15. Pre-heat oven - 190°C
  • 16. Fill pie dish with cooked rhubarb and stud with strawberries
  • 17. Roll out top and crimp edges. Cut a small cross in the center of the pie to allow steam to escape
  • 18. Bake until golden brown - 30 min, 190°C
  • 19. Transfer onto cooling rack

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