Thursday, 4 June 2015

Rhubarb pie.

Hi healthy eaters!
This time, let's talk about seasonal products, which we are not always able to get during different periods of time, as far as those fresh and natural ones are concerned. Well, as we reckon that it's pretty much rhubarb's time, so we decided to do a few little freaking delicius things with it. Let's start off with saying that this piece of art you're about to see below does not take 10 minutes in terms of preparation. In order to make it and delight it, you'd better grab a piece of paper and write down every single ingredient that you may need. Obviously, if there are some produtcs that you do not tolerate, ten it's still fine. just be creative and add something new to this recipe. MMake It Your Own - to some extent, though! Basically, the rhubarb pie does not involve many and very fancy ingredients, son you can find them at your local shops probably as well. Try to be careful with te rhubarb in general, because it can easily lose nutrietns. Preparing both the filling and the pie are great things, which make you want to eat it as soon as possible. Nonetheless, you have to wait for some amount of time to enjoy its taste!

Wholesome cooking!

1 1/2 cup flour (1 wheatmeal flour; 1/2 wholemeal rye flour)
2 tbsp brown sugar
pinch of salt
150g cold butter
6 tbsp cold water
5 tbsp coconut shreds

1kg rhubarb
1/4 glass brown sugar (can skip)
1 orange
1 tsp cinnamon
4 tbsp orange jam
4 tbsp raisins

Pastry: Add flour, sugar, salt and butter cut into smaller pieces to a bowl and combine with hands until pastry begin to crumble. Add cold water, combine once again, but don't knead too long. Form flat disc and cover with aluminium foil. Place in fridge for 30-60 minutes.
Filling; Wash rhubarb and chop into 1,5cm long pieces. Put into a pot together with sugar, juice squeezed from orange, orange peel, cinnamon and orange jam. Boil for a few minutes, reduce stimmer and cover with lid. When rhubarb is tender, place stieve in a bowl and put rhubarb on it. Juice from rhubarb put again in a pot and reduce it to the amount of 1/2 glass. When done, add rhubarb to reduced juice together with raisins and combine.
Pastry: Divide pastry into two parts (one smaller than the other) and roll them out. Fill pie form with bigger part of rolled pastry and sprinkle with coconut shreds. From the smaller part cut into strips. Add filling to a form, cover with strips and aply on the top whipped eggs and milk (one yolk and 1 tbsp milk).
Bake for 50 minutes in 190C.

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