Strawberry rhubarb strudel

Don’t forget that summer lasts until the end of September! Enjoy the last bits of it with this twist on the traditional Autrichian strudel, a rolled cake stuffed with fruit. Serve warm with ice cream, whipped cream of custard and a hot cup of tea for a delicious half summer-half fall afternoon treat!

110 g all purpose flour
55 ml water
15 g + 40 g butter
300 g strawberries
150 to 200 g diced rhubarb
2 tbsp light brown sugar
1/4 tsp ground ginger
neutral flavoured vegetable oil
powdered sugar
to serve: vanilla ice cream, custard, whipped cream (not all at once 😉

View the full recipe at Lemon Pie and Tie&Dye →