{"id":2928,"date":"2018-05-04T23:34:44","date_gmt":"2018-05-04T21:34:44","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=2928"},"modified":"2025-05-11T17:45:36","modified_gmt":"2025-05-11T15:45:36","slug":"thin-rhubarb-pies","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2018\/05\/04\/thin-rhubarb-pies\/","title":{"rendered":"Thin rhubarb pies"},"content":{"rendered":"<p>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.<\/p>\n<p>You have never taste rhubarb before\u2026 It\u2019s fresh, tangy and light\u2026<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div style=\"clear: both; float: none; display: block; visibility: hidden; width: 0px; font-size: 0px; line-height: 0;\"><\/div>\n<\/div>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"c1d98837-c145-aa8f-bcd5-7dd594ebcaf1\">\n<p><strong>For 4 people<\/strong><\/p>\n<ul>\n<li>1 puff pastry sheet<\/li>\n<li>4 rhubarb stalks<\/li>\n<li>400ml <em>(1<sup>2\/3<\/sup> cup)<\/em> of water<\/li>\n<li>150g <em>(3\/4 cup)<\/em> of sugar<\/li>\n<li>15g <em>(1 tbsp)<\/em> of salted butter<\/li>\n<li>a few pinches of<br \/>\nbrown sugar<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"99aed8b3-59fd-6800-af32-a8744dbad5c8\">\n<p>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\u00b0C <em>(350\u00b0F)<\/em> until they are golden brown. Set aside.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Let cool and serve lukewarm.<\/p>\n<\/div>\n<div style=\"clear: both; float: none; display: block; visibility: hidden; width: 0px; font-size: 0px; line-height: 0;\"><\/div>\n<\/div>\n<p style=\"text-align: right;\">Plates: Kintsugi @\u00a0<a href=\"https:\/\/www.bernardaud.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bernardaud<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2026 It\u2019s fresh, tangy and light\u2026<\/p>\n","protected":false},"author":3,"featured_media":4910,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[21],"tags":[35],"class_list":["post-2928","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-desserts-en","tag-vegetarian","post_format-post-format-gallery"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/2928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/comments?post=2928"}],"version-history":[{"count":11,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/2928\/revisions"}],"predecessor-version":[{"id":5032,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/2928\/revisions\/5032"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media\/4910"}],"wp:attachment":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media?parent=2928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/categories?post=2928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/tags?post=2928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}