Step 1

Place all the filling ingredients in a large, shallow pan and add 3-4 tbsp of water. Simmer on a low heat for about 10- 15 minutes, until rhubarb has soften, but still remains its shape.

Step 2

Put a sieve over a mixing bowl, and tip in the rhubarb and strawberries mix, straining off the juices. Put the juices in a small pan over a medium heat. In a cup, mix the cornflour with a splash of water. When the juices are bubbling, add the cornflour mix and stir well, until the mixture thickens. Set aside.

Step 3

Add rhubarb and strawberries into the juices, then spoon into the pie/ tart case. Bake for 35-45 minutes, until pastry is golden brown. You can serve it with some ice cream or whipped cream on to. Enjoy!