Rhubarb Strawberry Pie

It's the rhubarb season again! Yay! I love its sourness. I always try to bake something from it and always am confronted by my mother about its preparation. 

All over the internet you see pinkish/red rhubarb in recipes and in pictures of how to make something. Which means people don't peel it in order to get that nice reddish tint. 

But it drives my mother crazy. Whenever she sees my reddish rhubarb creation I get a lecture on how I should always peel it otherwise there will be funny thread-like pieces hanging from every bite. But guess what. It doesn't happen. The baking is obviously good enough process to take care of it. It cuts easily and no awkward pieces are hanging anywhere. So go for it, folks, you want some colour in there! But just in case you are the annoying peeler in your family, add in some strawberries to really have it red ;-)=

You'll need:

crust

• 320g plain flour 
• 230g butter (cold is good)
• 120ml cold water
• 1 tea spoon salt

filling

• 3 cups diced rhubarb
• 3 cups chopped strawberries
• 2/3 cup sugar
• 1/4 cup corn starch
• 1 table spoon lemon juice

topping

• 1 beaten egg
• some granulated sugar

1) Take a fork and try to incorporate butter pieces into the flour with salt. When small crumbs appear, add in the cold water. Then use your hands to incorporate it even better, divide into two pieces, wrap it in a piece of foil, and put in the fridge for a couple of hours. 

2) Mix everything in the "filling" part and let the fruit lose some juice. Which means set it aside for an hour or so and mix every now and then.

3) Roll out the dough so that you can put it in your baking pan. When the first part of the dough is on the bottom and sides, pour in the filling (you won't need all the excess juice/water) and then prepare the second part of the crust - whichever design you fancy.

4) Smear the crust with the beaten egg and sprinkle with sugar.

5) Bake at 180°C for about 50 minutes. (or less, you will want the crust golden brown)