Method
1. Add rhubarb, sugar, vanilla bean and water to the TM5 bowl
2. Cook - approx 12 min, 100°C, reverse gentle stir
3. Remove vanilla bean, dry and reserve for another use
4. Allow filling to cool completely
5. Add golden caster sugar and vanilla bean to the clean TM5 bowl
6. Mix with MC in place - approx 10 sec, speed 10
7. Then add butter and plain flour to the TM5 bowl
8. Mix with MC in place 10 sec/speed 6 until resembles bread crumbs and is starting to come together
9. Add water through hole in lid bit by bit
10. While you continue to mix on Interval speed
11. Remove pastry from bowl onto lightly floured baking mat
12. Divide into two, a bigger portion for the base
13. Roll out to line a deep pie dish (20-23cm diameter)
14. Place in freezer for 20 minutes
15. Pre-heat oven - 190°C
16. Fill pie dish with cooked rhubarb and stud with strawberries
17. Roll out top and crimp edges. Cut a small cross in the center of the pie to allow steam to escape
18. Bake until golden brown - 30 min, 190°C
19. Transfer onto cooling rack