Rhubarb pie

Takes 120 minutes | Serves 8 |

Ingredients

200 g butter
275 g all-purpose flour
50 g almond flour
75 g icing sugar
1 unit egg
75 g brown sugar
50 g almonds
450 g rhubarb
300 g strawberries
175 g sugar
3 tbsp potato starch
1 unit vanilla
1 tbsp fresh ginger
150 ml crème fraîche
150 ml heavy cream
2 tsp liquid honey

Steps

Pie Dough

• Mix butter, all-purpose flour, almond flour, powdered sugar, and egg into a smooth dough. Chill for at least 1 hour.

Crumble Topping

• Combine all-purpose flour, butter, brown sugar, and chopped almonds. Chill until use.

Rhubarb and Strawberry Filling

• Combine rhubarb, strawberries, sugar, potato starch, vanilla seeds, and fresh ginger. Fill into pie crust.

Baking

• Bake pie with filling at 180°C for 20 minutes, add crumble topping, and bake for another 30 minutes until golden.

Honey Cream

• Whisk crème fraîche, heavy cream, vanilla seeds, and honey until soft. Adjust sweetness with honey.