RUSTIC RHUBARB AND STRAWBERRY TRAY PIE WITH CARAMEL SAUCE

SERVES: 6

INGREDIENTS

● 75g butter

● 55g (1/4 cup) caster sugar, plus 2 tbsp, extra ● 2 egg yolks ● 150g (1 cup) plain flour

● 500g thinstemmed rhubarb, cut into 4cm lengths

● 250g strawberries, hulled

● 1 tsp finely grated orange rind

● 1 egg white, lightly beaten

● 2 tbsp chopped pecans

● 1 tbsp raw sugar ●Vanilla ice cream, to serve

CARAMEL SAUCE

● 215g (1 cup) caster sugar

● 60g butter, chopped

● 185ml (3/4 cup) pouring cream METHOD 1. Preheat the oven to 180C/160C fan forced. Lightly grease a 23 x 33cm roasting pan or baking dish. Use electric beaters to beat the butter and caster sugar in a bowl until pale and creamy. Add the egg yolks and beat to combine. Use a round-bladed knife to stir in the flour until combined. Turn on to a lightly floured surface and bring the dough together. Roll out the pastry between 2 sheets of baking paper until 5mm thick. Transfer to a baking tray and place in the fridge for 20 minutes to rest.

2. Meanwhile, combine the rhubarb, strawberries, orange rind and 2 tablespoons extra caster sugar in a large bowl. Toss to combine. Spread the mixture over the prepared pan or dish.

3. Brush the pastry with the egg white and sprinkle with the pecans and raw sugar. Tear pastry into shards and place randomly over the rhubarb mixture. Bake for 25-30 minutes or until the pastry is golden and fruit is tender and bubbling.

4. Meanwhile, for the caramel sauce, stir the sugar and 60ml (1/4 cup) water in a saucepan over low heat, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming, until sugar dissolves. Increase the heat to medium-high and bring to the boil. Reduce heat to medium and cook, without stirring, for 5 minutes or until the mixture turns light golden. Remove from the heat. Stir in the butter and cream (be careful as mixture may spit a little). Return to medium heat and cook, stirring, for 2 minutes or until smooth.

5. Serve the warm pie topped with scoops of ice cream and drizzled with warm caramel sauce.

Recipe: Kathy Knudsen Photo: Nigel Lough