Ingredients Checklist
- 250g strawberries, hulled & halved if large
- 1 tsp vanilla paste
- ½ cup caster sugar
- 2 tbsp cornflour
- 400g rhubarb, cut into 2cm lengths
Pastry
- 300g plain flour
- 1 tbsp baking powder
- 140g cold butter, cubed
- 140g golden caster sugar
- 1 egg
- 80ml milk + extra to brush
- 2 tbsp demerara sugar
Instructions
- Place strawberries, vanilla, sugar and cornflour in a bowl, stir to combine and set aside for 15 minutes to allow juices to form.
- Preheat oven to 180°C. Place strawberry mix and rhubarb in a shallow baking dish.
- Place flour, baking powder and butter in a medium bowl and rub together to form a rough crumb.
- Mix through caster sugar.
- Whisk the egg and milk together in a small bowl, add to the flour mix and mix quickly until just combined to form a scone-like dough.
- Turn out onto a floured bench and form into a disc 3cm thick.
- Using a 5cm round cutter, cut into rounds and place on top of the fruit.
- Brush the pastry with milk and sprinkle with demerara sugar.
- Bake for 30 minutes or until golden and bubbling.
- Allow to rest for 5 minutes before serving with runny cream.
