A joy of colour, aroma and flavour: this is how we can describe in few words this rhubarb pie!
Unfortunately rhubarb, one of my favorite ingredients, is also one of the hardest to find (here in Spain and also in my native country Italy).
Its sour flavor, reminiscent of citrus, perfectly combines with red fruits, berries and in general with all the juicy and ripe fruit that spring and summer offers. In addition, its color, truly wonderful, with pink and green shades, almost seems painted and make rhubarb a real object of desire!
As often happens, the more we are not allowed something, the more we want it! 😀
As I already told you, I am lucky to have a father with a big garden full of wonders and, yes, I know that the game is much easier for me and that I “win easily”.
However, to be honest, I have to say that since I moved to Spain, I’ve obviously missed out a lot of those wonders, so I have to settle me with what mum and dad manage to pack when they come to visit us!
If you have the opportunity to buy some rhubarb (and I really hope so) it colud be useful also have some delicious recipes to make!
I had already told you about rhubarb in the past proposing 3 easy and really yummy recipes, so I’ll refresh your memory 😉
And now let’s go to the new recipe: RHUBARB PIE
A delicious shortcrust pastry contains a rich and fragrant filling of rhubarb, apricots and strawberries compote! It is a simple cake precisely to give value and relevance to the filling that is the real protagonist!
As always, you can prepare the dough ahead of time up to 3 days in advance or freeze it before and in the same way you can prepare the compote a day in advance and assemble the dessert at a later time.
And now.. Ready? This cake is so good that I advise you not to wait any longer! 😉
- 22 cm mould
For the apricot, strawberry and rhubarb compote:
- 250 g of cleaned apricots
- 180 g of clean strawberries
- 230 g of cleaned rhubarb
- 200 g of sugar
For the shortcrust pastry:
- 300 g flour
- 3 large egg yolks
- 160 g cold butter
- 140 g of sugar
- lemon zest
First prepare the apricot, strawberry and rhubarb compote:
- Cut apricots, rhubarb and strawberries into chunks.
- Put everything in a casserole, add sugar, mix and cook over high heat.
- Bring to a boil, then lower the heat and continue cooking for 40 minutes, stirring occasionally.
- Turn off and let cool completely.
While the compote is cooking, prepare the shortcrust pastry;
- Prepare it following the instructions that you find in my post Shortcrust pastry: basic recipe, obviously using the ingredients of this recipe!
- Cool the shortcrust pastry while you wait for the compote to cool down as well. If you see that the compote is almost cold, you can put the dough in the freezer to reduce waiting times.
- Turn on the oven at 160 °C in ventilated mode.
- Roll out the dough into a disk on a floured table and use it to line a 22 cm mold (I used a pie mold, therefore tall and flared to have a richer filling, but you can choose a classic mold! ). Trim the edges and fill the base with abundant compote (with the doses I gave you, you will have some compote in excess: perfect to enjoy for breakfast!).
- With the remaining dough, re-kneaded and rolled out again, create some cookies (I opted for some butterflies) and use them to decorate the surface of the cake.
- Bake in the central part of the oven for about 45 minutes.
- Remove from the oven and allow the rhubarb tart to cool completely before slicing and enjoying.