Friday, 24 July 2015

Rhubarb pie - another version.

Hi healthy eaters!
Last time we shared with you a delicious recipe based on that one found on Today we would like to present another, more modified version. More fruits, strawberries, less sugar.
No more talking tihis time, just delighting!

Wholesome cooking!

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

3/4 kg rhubarb
7-10 strawberries, cut into half
1 tbsp brown sugar (optional)
1 orange
1 tsp cinnamon
3 tbsp orange jam

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. After 5-7 minutes add strawberries. When rhubarb and strawberries are 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 and comine.
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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