Here's a delicious rhubarb pie recipe, both crisp on the outside and soft on the inside.
Ingredients for 4 persons :
- 1 shortcrust pastry roll
- 800 g of rhubarb
- 170 g brown sugar
- 40 g of butter ½ salt
- 2 eggs
- 30 cl of milk
- 20 cl of liquid cream
- vanilla beans
Preheat the oven to 210 ° C (Th.7).
- Trim the ends of the stems, tap them, wash them and cut them into sections.
- In a saucepan, melt 40 g of butter, place the rhubarb sections there.
- Sprinkle with 120 g of sugar.
- Cook over high heat, 10 to 12 minutes, until the water from the vegetation has evaporated and the rhubarb caramelized slightly.
- Butter a pie plate, and shape the shortcrust pastry. Prick the bottom and edges with a fork.
- Add the cooled rhubarb.
- In a bowl, beat the eggs with the rest of the sugar and the vanilla, pour in the milk and then the cream. Mix well.
- Pour over the pie.
- Bake and cook for 30 to 40 minutes (the pie should be golden brown).
- Remove from the oven and let stand for a few minutes. Unmold it by turning it over on a pie dish.
You can replace the rhubarb with other seasonal fruits.
Learn more about rhubarb:
It is only the petioles of the rhubarb leaves that can be eaten raw, cooked, in pies, in jam or in
vegetable. The acidity of the plant needs to be mitigated with salt or sugar. The carmine red varieties of rhubarb are more
tender than green.
Rhubarb is quite a surprising food for its taste characteristics; it indeed presents a remarkable acidity and
original aromas which combine the vegetal with a fruity dimension evoking both citrus and red fruits.
Although the sweetness of the sugar and the cream in this preparation is calming, it remains difficult to combine and requires wines with
temperament. The power and fruitiness of a floc de Gascogne rosé, mistelle d'Armagnac, will give an alliance that will maintain freshness without accentuating the expression of rhubarb. A Soft Montlouis, meanwhile, will enhance the aroma of the preparation while providing it with an additional shade of maturity.
Price ideas (in 2013): Moelleux Montlouis 7 to 18 €, Floc de Gascogne 8 to 14 €
Recipe: A. Beauvais, Photo: C. Herlédan