200 g strawberries trimmed and halved (I prefer fresh but you can also use frozen ones)
a bunch of fresh basil chopped
1 tbsp sugar
Mix together the dry ingredients in a large bowl. Add the cubed butter and, using your fingers, cut in the butter until dough is crumbly but there are still visible pieces of butter.
Drizzle with water, 1 tbsp at a time, and mix gently with a fork until dough just comes together. Pat the dough together and flatten into a thick disc. Wrap the dough in plastic wrap and place in refrigerator for at least an hour but preferably overnight.
Take the dough to the room temperature 5-10 minutes before rolling. Preheat the oven to 200°C.
Make the filling. Place the cubed rhubarb and 1 dl of sugar in a bowl and set aside for at least 20 minutes. (This removes some extra moistness from the rhubarb and makes it sweeter.)
Roll out about half of the dough into a large circle on a lightly floured surface. Make sure to roll and turn the dough so it doesn’t stick to the surface. Transfer to about 20cm pie pan. Trim excess dough, leaving a 2 cm overhang. Save the extra dough pieces for the top.
Fill the pie. Spoon the rhubarb cubes onto the crust. Don’t pour all the liquid from the bowl, just 2 tbsp of the sugary rhubarb “water”! (You can use the extra liquid to make rhubarb syrup!)
Add also the strawberries and fresh basil. Sprinkle 2 tbsp of sugar on top.
Roll out the rest of the dough and cut into about 18 long strips. Place the strips in a lattice pattern (see the pictures). Trim the edges.
Brush the pie with the egg wash and sprinkle some sugar on top. Bake in the oven for 30-40 minutes until cooked and beautiful golden brown! Enjoy with vanilla custard or ice cream!