Fresh rhubarb and using up last year's strawberries.
Also preparing support posts for the raspberries.
shortcrust pastry
300 g flour, 150 g butter, 100 g sugar, 1 pinch of salt, 1 egg
rest in the fridge for about 30 min
filling
400 g strawberries, 400 g rhubarb, 50 g sugar, 2 tsp vanilla sugar, 1 tsp starch, 2 tsp lemon juice, 1 tsp cream, icing sugar
bake in preheated oven at 180 degree celsius for 45 min approx
Music:
https://www.youtube.com/watch?v=ZPdk5GaIDjo
