- puff pastry - 1 piece
- rhubarb - 3 1/2 cups (about 650 g)
- strawberries - 3 1/2 cups (about 1 kg)
- sugar - 1/2 cup
- light brown sugar - 1/4 cup
- lemon juice - 1 st. a spoon
- salt - 1/4 teaspoons
- instant tapioca grains - 1/4 Cups
- unsalted butter - 2 items. spoons
- yolk - 1 piece
- water - 1 teaspoon
1. Preheat the oven to 200 degrees. On a well-floured surface, roll out half the dough into a circle with a diameter of 30 cm. Cut the rhubarb into large pieces into pieces 1 cm thick. Cut the strawberries in half. Stir rhubarb, strawberries, sugar, lemon juice, salt and tapioca in a large bowl. 2. Put the dough into a shape 22 cm in diameter. Fill the dough stuffing and put on top of the filling of butter. 3. The second half of the test roll in a circle with a diameter of 27 cm and make decorative cuts in it. Cover the second round with the filling. Cut the pie dough top and bottom so that the edges protrude only 1 cm. Fill the dough edges inward or decorate them. 4. Beat the yolk with 1 teaspoon of water. Put the cake on a baking tray and grease with egg glaze. Bake for 20 minutes, then reduce the temperature to 175 degrees and bake for another 25-30 minutes, until the crust turns golden and the filling begins to bubble. 5. Put the cake on the grill and allow to cool. When the pie is completely cool, cut into slices and serve.
Servings: 8