Rhubarb Strawberry PieMake on Drop
(Don’t care what the vanilla has ‘bean’…what is it now??) I am on my first day of leave and the fragrance of a Rhubarb and Strawberry Pie with Vanilla Bean Pastry is wafting through the air as I write. It is almost done and smells absolutely divine…supposedly serving it tomorrow…but that smell is mouth watering, so we shall see! The strawbs are well and truly in at the farm near me and we love it! We probably spend an inordinate amount on strawberries, but no one is complaining, least of all me! The rhubarb was so stunning at the markets that I could not help myself, what beautiful colors! SO pie it was. (It was fate!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 600 - 700 Grams rhubarb washed and chopped
- 100 Grams sugar
- 1 Vanilla Bean BUY
- 1 Punnet strawberries, hulled and halved
- 50 Grams golden caster sugar
- 1/2 Vanilla Bean BUY
- 200 Grams Butter cold and cubed BUY
- 380 Grams plain flour
- A little ice cold water as needed
Place rhubarb, sugar and vanilla bean into Thermomix bowl and add a little water to bowl. Cook 12 min/100°C/Reverse/speed soft.
Remove vanilla bean, dry and reserve for another use. Allow filling to cool completely.
Make pastry by placing sugar and 1/2 vanilla bean into Thermomix bowl and milling together 10 sec/speed 10.
Add butter and flour and mix 10 sec/speed 6 until resembles bread crumbs and is starting to come together.
Add water through hole in lid while you continue to mix on Interval speed. As soon as the dough starts to form a ball, stop and remove pastry from bowl onto lightly floured baking mat.
Divide into two, a bigger portion for the base and roll out to line a deep pie dish. (20-23cm diameter)
Place in freezer for 20 minutes.
Fill with cooked rhubarb and stud with strawberries.
Roll out top and crimp edges. Cut a small cross in the center of the pie to allow steam to escape and cook in pre heated 190°C oven for 30 minutes until golden. Your pastry will have a peppered look, which is a result of the vanilla bean. If you prefer not to have that look, use vanilla extract instead.
It is a deliciously short pastry, and yes, we made it to Sunday before eating the pie, and eaten cold, the pastry was simply like eating a shortbread with a sweet but tangy filling...food superlatives escape me!
This is just one of our Insider recipes. Join us today and start cooking!