Rhubarb and strawberries could be found in most gardens and we can make many different desserts, jams, syrups out of them.
Ingredients for the dough:
- 250 g of all-purpose flour
- 20 g of sugar
- 120 g of margarine (refrigerated)
- 5 tablespoons of cold water
Ingredients for strawberry jam:
- 200 g of strawberries
- 3 tablespoons of sugar
- 1 teaspoon of vanilla extract
Ingredients for frangipane cream:
- 90 g of margarine
- 50 g of powdered sugar
- 100 g of almond flour
- 50 g of apple sauce
- ½ a teaspoon of sea salt
Ingredients for the rhubarb layer:
- 2 tablespoons of strawberry jam
- 8-10 stalks of rhubarb
- 30 ml of water
- 3 tablespoons of sugar
- a tablespoon of sliced almonds
Preparation:
- Sift flour through the sieve into the bowl. Add sugar and salt and mix it well.
- Cut refrigerated margarine into smaller cubes and add it to dry ingredients.
Add ice cold water and start kneading. Knead the dough as fast as possible, not to add too much flour.
- Wrap the dough in a plastic bag and place it in the fridge for at least one hour.
- Cut strawberries into smaller pieces and put them in a pan or saucepan.
Add sugar and vanilla extract and cook it with a lid on until it jams, about 30-40 minutes. Stir occasionally not to burn it.
Transfer it to a jar and set aside. - For frangipane cream, mix together softened margarine, powdered sugar and almond flour.
When the cream thickens, add apple sauce and stir it in. - Peel the rhubarb stalks.
Cut them into about 6 cm pieces with 45° angle.
In a pan, mix 2 tablespoons of strawberry jam, 3 tablespoons of sugar and 30 ml of water.
Bring it to boil, place in rhubarb pieces and simmer for about 3 minutes.
- Place the refrigerated dough between two sheets of baking paper and roll it about 3 mm thick.
Place in in the pie tray and cut off the excess dough. - Cover the bottom of the pie with strawberry jam.
Pour frangipane cream in the pie amd place rhubarb pieces on the top of it. - Put it in a preheated oven at 180°C for 25 to 35 minutes.
Serve with ice cream.