Rhubarb & Strawberry Custard Pie
You have to push the boat out for your Mum when she comes to dinner on Mothers' Day - and this little beauty will do the trick.
Rhubarb, strawberries and custard, all together in a pie... what's not to like? Serve this up with clotted cream or a rich vanilla ice cream and you will be the chosen one (well at least for a day!)
300g (11 oz) caster sugar
4 tablespoons plain flour
3/4 teaspoon ground nutmeg
3 eggs, beaten
500g (1 1/4 lb) chopped rhubarb
500g (1 1/4 lb) fresh strawberries, hulled and halved
shortcrust pastry (home made or ready made)
1 egg white, lightly beaten
Preheat oven to 200 C / Gas mark 6. Roll out shortcrust pastry and line a 23cm (9 in) pie dish.
In a large bowl, mix together sugar, flour and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into prepared pie dish.
Roll out a second layer of pastry and cover the top of the pie. Pinch pastry together around the edge of the pie dish, and cut off any excess pastry. Cut slits into the top of the pie to vent steam. Brush egg white on top layer of pastry.
Bake for 50 to 60 minutes in the preheated oven, until rhubarb the pastry is golden.