For today, I’ve prepared you a simple recipe with rhubarb: strawberry and rhubarb pie. I’ve recently discovered this amazing vegetable and if you have the occasion to test it don’t hesitate to do it. You won’t regret it. Rhubarb is a very old plant and its medicinal uses have been recorded in history since ancient China. It has a sour taste if you eat it raw.
1 portion of pate brisee
400 g rhubarb, cut into chunks
400 g strawberries, sliced into four
120 g white sugar
2 tablespoons corn starch
1/2 teaspoon cinnamon powder
1/2 teaspoon ginger powder
a bit of salt
How It’s Made?
Step 1: Prepare the dough using the pate brisee recipe.
Step 2: Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place it into a pie dish.
Step 3: Mix rhubarb and strawberry with sugar, corn starch, salt, cinnamon and ginger.
Step 4: Pour out the fruit mixture into chilled crust.
Step 5: Brush edges of pie crust with egg white. Roll out the other piece of dough and place over filling.
Step 6: Cook at 190° C for 60 minutes.