Strawberries and rhubarbs pie Ingredients: 2 1/4 cups (250 g) flour 1/3 cup (80 g) sugar pinch of salt 1/2 cup (125 g) butter + 1 tablespoon (10 g) for the mould 1 big egg 24 oz (680 g) strawberries 24 oz (680 g) rhubarbs 1 1/4 cups (250 g) sugar 1/2 cup (125 ml) water 1 lemon an egg white 1/2 cup (125 ml) thick cream Preparation: Prepare the dough: sieve the flour and make the well. Pour the sugar in the centre, the salt and the butter cut in small fragments. Mix these ingredients by crumbling them to give to this preparation a sandy aspect. Then add the egg and when the dough is smooth, roll it in ball, let it rest one hour. Disentangle the rhubarb, cut it in sticks. Pour 200 g of sugar into a big pan with the water and the lemon in advance washed and cut in fine slices. Boil 8 minutes then add the rhubarb. Let it cook 25 minutes at low heat, stir often. Preheat oven at 425°F (220°C). Butter a 12" (30 cm) diameter pie plate. Lower the dough at 1/8" (3 mm) thick. Prick the bottom of the dough with a fork so that it does not swell in the cooking, cook 15 minutes. Remove the plate of the oven when the dough is just browned, let it cool. Beat the egg white in firm snow by adding bit by bit the rest of sugar. Incorporate it into the compote of hardly tepid rhubarb. Spread this preparation over the pastry base then cover her with the thick cream. Put strawberries on the top. Serve warm. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.