How to cook: Rhubarb Pie

How to cook... the PAUSE way

Ingredients:

• Flour: 250 g

• Butter: 130 g

• 1x egg

• Sugar: 570 g

• 2x lemon

• Vanilla: 1 stick/pod

• Milk: 200 ml

• 1x Rhubarb

How to prepare the rhubarb jam:

1. Chop the rhubarb stalks into chunks of two cm and cook them with 370 g of sugar and the juice of one lemon.

2. Simmer at medium heat for 30 minutes, stirring occasionally.

3. Once cooked, blend the jam with a mixer and store it in airtight jars.

How to prepare the pie:

1. In a mixing bowl, add flour and the butter (cut in small pieces). Stir until the dough reaches a sandy consistency.

2. Add 100 g of sugar, one yolk, lemon zest and knead until the dough appears uniform. Cover it with film and leave it in the fridge for 30 minutes.

3. Take the dough from the fridge and roll the dough out on a floured surface until it is 1cm thick. Now, cut it in half.

4. Butter and flour a baking pan and lay the pastry on it. Fill it uniformly with the rhubarb jam and place the leftover pastry on top.

5. Place in the oven at 180 degrees for 30 minutes.

6. Allow to cool before serving.