2 sheets sweet shortcrust pastry
1 bunch rhubarb
250 g punnet strawberries, washed, hulled and halved
⅓ cup brown sugar
¼ cup cornflour
¼ cup almond meal
- Preheat oven to 190°C (170°C fan forced). Lightly grease a tray of 6 x ¾-cup Texas muffin holes.
- Cut 2 sheets of pastry into 6 x 12cm circles and press into the base and sides of prepared muffin holes. Chill until required.
- Remove the leaves and trim the rhubarb. Rinse and dry well, then chop into 3cm pieces. Place rhubarb in a large bowl with halved strawberries, brown sugar, cornflour and almond meal. Stir well to combine.
- Spoon between pastry cases. Bake for 20-25 min or until pastry is golden. Serve warm with cream (optional).