This is an old classic of mine.. As soon as I see those Rhubarb at the market, I want to make this pie. It is actually my own recipe that I have perfected over the year and I am now at the stage that I feel comfortable sharing it.
Two egg yolks (dont throw away the whites)
2 cups flour
10 tbsp Butter (softened)
0.65 cup sugar (sorry, this is just the perfect amount)
1 tsp Baking powder
1 tbsp milk
4 stalks of Rhubarb
half a standard size pack of strawberries
1/4 cup sugar
Mix all the crust ingredients except milk by hand, you will have to press into the dough to get it all mixed. When you feel like it is mixed good, add the milk little by little to create a coherent and just sticky dough. Roll into a ball and refrigerate for 1 hour.
While you are waiting for the dough, cut the rhubarb into 1 inch pieces and quarter the strawberries. Stick the rhubarb and a couple of strawberries in a pot with the sugar and start to simmer, if you need a little help getting the "jam" going add a tsp of water. Stir, add strawberries little by little you are looking for a consistency that is thick the strawberries will start to turn to mush. If you like it chunky grab some of the strawberries and rhubarb pieces out of the mix while you leave the rest to simmer. Leave to cool.
Pre-heat oven to 400. Roll out dough save 1/3 for the top and place in pie dish, whip the egg whites until you get peaks and spread over the dough. Place in the oven for 7 minutes. When you get it out the egg whites will be light brownish in places. Add the filling and your latticed top.
Bake for further 20 minutes. Leave to cool slightly and serve with Vanilla ice cream, sour cream or whipped cream.