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Français (French)
If there is one seasonal plant that I look forward to in this period, it is rhubarb. This vegetable, which is mistaken with a fruit or a tangy sweet candy, is prepared in compote, jam, syrup or a good pie.
We are immediately attracted by her beautiful red color but unfortunately this one is stripped of her beautiful gawn which turns out to be bitter. The challenge of this recipe was to keep this gorgeous red even after peeling it. We could choose the easy solution by brushing with grenadine syrup or even using dye but here we favour the aesthetic as well as the good. So we will use a natural dye from the hibiscus flower that will bring even more fruity notes.
What is also good about this recipe is that you can also reuse the syrup used for the preparation and add it to cocktails or other refreshing drink.
Peel the rhubarb stems and cut at an angle pieces.
Make sure you have passed the hibiscus throught cold water before use.
Over low heat, combine and bring to a boil the water, rhubarb peels, hibiscus and sugar.
Add out of the heat, the pieces of rhubarb, cover and let infuse at least 1 hour..
Preheat the oven to 180°C.
Mix the almond powder, salt, icing sugar and flour sieved (the dough can be done by robot).
Add the cold butter and incorporate with your fingertips until you get a consistency of sand.
Add the egg, incorporate without too much handling the dough and form a ball.
Film and put in the refrigerator for 2 hours.
Flour the kitchen counter slightly and roll out the dough to 3 mm thick.
Place the dough in the mold, and remove the excess on the edges with a knife.
Add a baking sheet to the dough and lay clay beads or dry beans to prevent the dough from rising. If you have none of this, prick the dough in several places with a fork.
Bake for about 30 min, until the edge is golden.
Meanwhile, bring to a boil the milk and the split vanilla pod.
Whisk the egg yolks and sugar until the mixture bleaches.
Add the sifted flour and whisk again.
Pour half of the hot milk on the preparation.
Pour everything into the saucepan containing the other half of the milk.
Over low heat, constantly whisk the preparation until a thick consistency (about 3 min).
Let cool and distribute on the pie shell also cooled
Drip the rhubarb and lay out the pieces on the cream.
Plating suggestion: For a graphic presentation as in the photos, I advise you to make the drawing in an empty mold and transfer to the pie once everything is in place. Start with the edges by forming rafters around and fill with lines.
Ingredients
Directions
Peel the rhubarb stems and cut at an angle pieces.
Make sure you have passed the hibiscus throught cold water before use.
Over low heat, combine and bring to a boil the water, rhubarb peels, hibiscus and sugar.
Add out of the heat, the pieces of rhubarb, cover and let infuse at least 1 hour..
Preheat the oven to 180°C.
Mix the almond powder, salt, icing sugar and flour sieved (the dough can be done by robot).
Add the cold butter and incorporate with your fingertips until you get a consistency of sand.
Add the egg, incorporate without too much handling the dough and form a ball.
Film and put in the refrigerator for 2 hours.
Flour the kitchen counter slightly and roll out the dough to 3 mm thick.
Place the dough in the mold, and remove the excess on the edges with a knife.
Add a baking sheet to the dough and lay clay beads or dry beans to prevent the dough from rising. If you have none of this, prick the dough in several places with a fork.
Bake for about 30 min, until the edge is golden.
Meanwhile, bring to a boil the milk and the split vanilla pod.
Whisk the egg yolks and sugar until the mixture bleaches.
Add the sifted flour and whisk again.
Pour half of the hot milk on the preparation.
Pour everything into the saucepan containing the other half of the milk.
Over low heat, constantly whisk the preparation until a thick consistency (about 3 min).
Let cool and distribute on the pie shell also cooled
Drip the rhubarb and lay out the pieces on the cream.
Plating suggestion: For a graphic presentation as in the photos, I advise you to make the drawing in an empty mold and transfer to the pie once everything is in place. Start with the edges by forming rafters around and fill with lines.