You will need…
• 2 cups Sujon Frozen Rhubarb
• Granny smith apple, peeled, cored, chopped
• 1/4 cup caster sugar
• 1 1/2 tablespoons cornflour
• 250g Sujon Frozen Strawberries, cut in halves
• Thick vanilla custard or ice-cream, to serve
For the pastry..
• 1 1/2 cups plain flour
• 2 tablespoons icing sugar mixture
• 125g unsalted butter, chilled, chopped
• 1 egg yolk
• 1 tablespoon chilled water
For the crumble..
• 2/3 cup plain flour
• 1/4 cup firmly packed brown sugar
• 75g butter, chilled, chopped
• 1/2 cup dry-roasted hazelnuts, chopped
Make pastry: Process flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until pastry just comes together, adding more water if necessary. Turn onto a lightly floured surface. Knead until smooth. Shape into a 2cm-thick disc. Wrap in plastic wrap. Refrigerate for 20 to 30 minutes or until firm enough to roll out.
Roll out between 2 sheets baking paper until 4mm thick. Line base and side of a greased 6cm-deep, 20cm (base) springform pan with pastry. Trim excess pastry (side should be about 3cm to 4cm high). Refrigerate, covered, for 30 minutes.
Meanwhile, place rhubarb, apple and sugar in a saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 4 to 5 minutes or until rhubarb softens.
Place cornflour and 1 tablespoon cold water in a bowl. Blend until smooth. Add cornflour mixture and strawberries to pan. Stir to combine. Return to the boil. Cook, stirring, for 1 minute or until mixture thickens. Remove from heat. Cool.
Preheat oven to 200°C/180°C fan-forced. Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 minutes. Remove paper and weights or rice. Bake for 7 minutes or until base is golden. Cool slightly.
Meanwhile, make crumble: Place flour, sugar and butter in a bowl. Using fingers, rub butter into flour until mixture resembles breadcrumbs. Stir in hazelnuts. Spoon strawberry mixture into pastry case. Top with crumble.
Bake for 25 minutes or until golden. Cool for 20 minutes. Serve with custard or ice-cream. YUM ;D
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