Thin rhubarb pies

4 May 2018

We do looooooooove rhubarb. Every spring when the leaves spread out we think about how to use it for a change. But we love it still almost crisp, not mashed and especially not denatured. So we imagined this pie without artifice, with neither eggs, nor cream, nor almonds, just a thin crust to support the taste and a little bit of sugar to soften it.

You have never taste rhubarb before… It’s fresh, tangy and light…


For 4 people

  • 1 puff pastry sheet
  • 4 rhubarb stalks
  • 400ml (12/3 cup) of water
  • 150g (3/4 cup) of sugar
  • 15g (1 tbsp) of salted butter
  • a few pinches of
    brown sugar

Using a pastry cutter, cut four circular pieces of dough from the puff pastry sheet, baste them with the melted butter and add a pinch of brown sugar. Bake in oven at 180°C (350°F) until they are golden brown. Set aside.

Meanwhile, cut the rhubarb stalks into thin slices with a vegetable peeler. For each pie, roll up the slices of one rhubarb stalk one after another and maintain the rosette with one or two toothpicks.

In a pan, pour the water and the sugar and bring to a boil. Let boil for 2-3 minutes, then gently dip each rosette in the syrup using a skimmer and cook for 4 minutes. Remove the rosette with extra-care from the syrup so the rosette stays together. Place on the pie crust, remove the toothpicks and sprinkle with a pitch of brown sugar.

Let cool and serve lukewarm.

Plates: Kintsugi @ Bernardaud


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