• 200 g chilled butter
• 2 c flour
• 120 g sour cream
• 1 bunch of rhubarb
• 500 g strawberries
• 2 tbsp custard powder
• ¾ c caster sugar
• Finely grated zest of a lemon
• 1 tsp good quality vanilla
• 1 egg yolk
• 50 g slivered almonds
• Icing sugar to dust

Place the butter and flour in the food processor with a pinch of salt and pulse to combine. Add the sour cream and pulse until the mixture comes together to form a ball. Wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 180C.

Meanwhile chop the rhubarb into 4 cm pieces and combine with the strawberries, sugar, custard powder, vanilla and lemon zest. Set aside.

Roll out the pastry on a large piece of baking paper to form a 35 cm circle. Transfer this to the baking tray. Place the fruit mixture in the centre of the dough leaving a 6 cm border. Fold over the edges of the dough to form a 3 cm crust around the fruit.

Brush the crust with the beaten egg yolk and then scatter with the almonds. Bake for 45-60 minutes or until golden.