1 lemon (juice and zest)
1/3 cup brown sugar
1 small handful of flour
6 stems of rhubarb (add a chopped apple if short on rhubarb)
As many strawberries as you can find
18cm round pie dish
Chop fruit into pieces about half the size of your thumb.
Place in a bowl and add lemon juice and zest.
Sprinkle small handful of flour over fruit and mix. This is your filling.
Line a pie dish with rolled out pastry
Cover with pastry lid and pinch around sides.
Bake at 200C until it smells great and the pastry has browned.
NB. You can use this filling in a crumble.