This rustic-looking rhubarb and strawberry galette is perfect for anyone wanting to enjoy simple, seasonal baking. Pair sweet and juicy strawberries with gently tart rhubarb for a pudding bursting with flavour and colour. This tart is encased with butter pastry, folded by hand for a homemade finish. Serve warm with cream or a dollop of vanilla ice cream.

Ready in: 1 hour 45 minutes

Serves: 6 – 8

Ingredients

For the pastry
250g plain flour
125g cold unsalted butter, cubed
2 tbsp caster sugar
Pinch of salt
3-4 tbsp cold water

For the filling
300g rhubarb, cut into chunks
350g strawberries, hulled and quartered#
140g caster sugar
2 tbsp cornflour
1 tsp vanilla extract
1 tbsp lemon juice

To finish
1 egg, beaten
2 tbsp demerara sugar

Method

1. First, make the pastry. Rub the butter into the flour, sugar and salt until it resembles coarse breadcrumbs. Add the cold water, a little at a time, mixing until a dough forms. Shape into a disc, wrap in clingfilm and chill in the fridge for 30-45 minutes.

2. Next, prepare the filling. In a large bowl, combine the rhubarb and strawberries with the caster sugar, cornflour, vanilla extract and lemon juice. Once combined, set aside for 10-15 minutes.

3. Preheat the oven to 200C.

4. Roll out the chilled pastry dough into a rough circle on a lightly floured surface. It should be around 30cm wide. Transfer to a lined baking tray. Prick the pastry base with a fork.

5. Spoon the fruit mixture into the centre of the pastry, leaving a 4-5cm border around the edge. Fold the edges over the filling, pleating as you go.

6. Brush the pastry edges with the beaten egg and sprinkle generously with demerara sugar. Bake in the oven for 35-40 minutes until the crust is golden and the filling is bubbling and glossy.

7. Allow to cool slightly before cutting. Serve warm with cream or vanilla ice cream.