Strawberry & Rhubarb Pie

Method

1. 1. Start by making your rhubarb sauce. Add the rhubarb, sugar, orange zest and juice to a medium saucepan and cook over a medium heat, stirring occasionally until the rhubarb is broken down.
   
2. 2. Combine the water and cornflour in a small bowl, mixing to dissolve then add the slurry into the saucepan while mixing. Cook for another minute or so until the mixture has thickened.
3. 3. Remove from the heat and allow to cool before blending until smooth. Allow to cool.
4. 4. Preheat the oven to 200°C /180°C fan/400°F/Gas Mark 6.
5. 5. Place a circle of greaseproof into a 20cm, deep, fluted tart tin with a loose bottom.
6. 6. Roll the puff pastry on a lightly floured surface until it’s approx. 2cm thick. Lift the pastry into the tart case and line, pushing into the edges. You can trim any large excess bits but leave some overhanging pastry to help prevent shrinkage.
7. 7. Line the pastry case with a crumpled piece of parchment and place a heavy based metal saucepan - no plastic handles! - that sits as flush to the edges as possible, in the middle. Bake for 30 minutes before removing the pot - be careful as it will be hot!
   
8. 8. Remove the parchment and trim the edges of the pastry with a knife or by rubbing a fine grater over the edges.
9. 9. Mix the egg white and icing sugar into a paste and brush the interior of the pastry with a pastry brush. Return the case to the oven for 5 minutes to set the glaze.
10. 10. Lower oven heat to 170°C/150°C fan/340°F/Gas Mark 3.
11. 11. In the bowl of a stand mixer with a paddle attachment, mix the cream cheese on low for a minute to beat out any lumps then add the sugar and a pinch of salt and beat for a further 30 seconds.
    
12. 12. Add the egg and yolk and beat to combine, scraping down the sides of the bowl as needed.
13. 13. Finally, mix in the sour cream, double cream and vanilla.
14. 14. Pour the cheesecake mixture into the tart case then drizzle a few tablespoons of rhubarb sauce on top. With a knife or skewer, swirl the sauce into the cheesecake filling to create a swirl pattern.
    
15. 15. Bake for 45 - 55 minutes, until the edges are set, but the middle still has a slight wobble. Remove from the oven and let cool completely.
16. 16. For the strawberries, mix everything together and set aside for 1 hour to macerate.
17. 17. Serve the cooled cheesecake with the strawberries on top.

• Desserts & Baking
• Baking
• dessert
• strawberry cake
• rhubarb cake
• strawberry rhubarb pie

Ingredients

• US
• METRIC