I've wanted to try this pie for a long time. It was well worth the wait. I love the combination of flavours and the house smelled absolutely lovely for several hours after it had finished cooking.
Shortcrust pastry - 600 g
Rhubarb - 250 g, cut into 1 inch pieces
Strawberries - 250 g, hulled and halved
Caster sugar - 300 g
Fine semolina - 2 tbsp
Plain flour - 1 tbsp
Lemon juice - 1 tsp
Vanilla essence - a few drops
1) Combine all the filling ingredients in a bowl. Mix well and set aside for 15 minutes.
2) Divide the pastry into two pieces, one slightly larger than the other. Roll out the larger piece and fit it to a ten inch pie dish. Add the fruit mixture (including any juices) and level with the back of a spoon.
3) Roll out the rest of the pastry and fit as a pie lid. Cut four slits in the centre of the pie to allow steam to escape. Bake at 190°C for 1 hour. Serves 8.