Adapted from Donna Hay Magazine, Issue 38

Serves 6

Ingredients:

Vanilla Pastry:

• 1 2/3 cup plain flour
• 1 tablespoon caster sugar
• ¼ teaspoon baking powder
• 180g cold butter, chopped
• 1/3 cup iced water
• 1 teaspoon vanilla extract

Rhubarb and Strawberry Filling:

• ½ bunch rhubarb (about 200g), rinsed, trimmed and thinly sliced
• 1 punnet strawberries (250g), rinsed, hulled and quartered
• 1 cup brown sugar
• 1 tablespoon cornflour
• 1 vanilla bean, seeds scraped
• 1 egg white, lightly beaten, for brushing
• Granulated sugar, for sprinkling

Method:

• To make the pastry, place flour, sugar and baking powder in a food processor and process to combine. Add butter and process until the mixture resembles fine breadcrumbs.
• Gradually add the water and vanilla and process until the mixture comes together to form a smooth dough. Wrap in plastic wrap and place in the fridge for 30 minutes before rolling out. Preheat oven to 160°C (320°F)
• To make filling, place strawberries, rhubarb, sugar, cornflour and vanilla in a bowl and mix well to combine. Set aside.
• Halve the pastry and roll out each piece to 3mm thick. Line the base of a lightly greased 22cm metal pie tin with a piece of the pastry. Spoon the filling mixture into the pastry shell.
• Cut the remaining pastry into 12 x 2cm wide strips. Arrange the strips on top in a lattice pattern. Press the edges to seal and trim the excess. Brush with eggwhite and sprinkle with sugar.
• Bake for 45 minutes or until the pastry is golden and crisp. Serve warm, with custard or ice cream.

many thanks to Lisa from Spicy Icecream

Ingredients:

• 2 cups plain, nonfat yogurt (a thick European style works best)
• 2 egg whites (of course if you are elderly, pregnant, a child, or your health is compromised, this isn’t for you)
• 1/2 cup granulated sugar + 2 tablespoons for candied zest
• Juice of one blood orange (remove the zest before juicing if you plan to candy it)

Method:

• With a handheld mixer, beat the egg whites until they are foamy, but not too thick.
• Slowly add the sugar and beat at high speed until the whites are shiny and hold stiff peaks.
• Add the yogurt to another bowl and fold the beaten whites into it. To this mixture, slowly mix in the orange juice. Do not over mix; the ice cream machine will finish it off.
• Transfer to the machine and freeze according to the manufacturer’s instructions.
• The yogurt is best served after it has been in the freezer for a couple of hours, and then allowed to soften a little at room temperature. It can be kept for a couple of days, but you will lose the smooth consistency.

For candied zest:

This isn’t exactly a scientific procedure, it does not require a candy thermometer and as long as you have familiarity with heating sugar you should end up with a nice result.

• Zest the orange; I use a vegetable peeler to get long, ribbon like pieces.
• In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water.
• Over medium heat, allow the sugar to dissolve, swirl and wash down sides of pan.
• Add the orange pieces to syrup and increase the heat a little, cooking until the zest becomes transparent, which should only be a couple of minutes. The sugar should begin to boil and its consistency will become more heavy and syrupy as it bubbles.
• Before the syrup completely loses its runny, liquid consistency, and gets too hot, remove the pieces of zest to parchment and allow to cool completely.

many thanks to  Almost a Chef