The time for harvesting rhubarb has come, actually it came some weeks ago but we did not have time to get to it until now. 12 kg harvested rhubarb become 10 kg after peeling and taking away the parts you  don’t like. We decided to make marmelade but also a rhubarb pie for the Sunday teatime. This pie serves 8 people and is quite easy to make. The sour sweet taste makes it refreshing and it is usually always very appreciated.

Serves: 8 People                     Time: 30 min                Cooking time: 30 min               

Ingredients
CRUST

200 g butter melted
250 g flour
1 pinch of salt
1 teaspoon baking powder
60 g sugar
2 teaspoons vanilla sugar

FILLING

About 600 g of rhubarb – cleaned, peeled and cut in pieces
2-3 tablespoons potato starch – to make the filling less liquid (optional)
about 100 g of sugar
powdered sugar to sprinkle on top

Directions

Wash, peel and cut the rhubarb in 1-2 cm pieces. Mix with potato starch and sugar. Turn on the oven to 200°C. Prepare the dough. Mix all the ingredients for the crust by hand. Fill the pie dish with the crust and leave a little for sprinkling on top. Fill the pie crust with the rhubarb. Sprinkle the leftover crust on top and bake in oven 20-30 min. Sift the powdered sugar on top and serve with the vanilla sauce or vanilla ice cream.

VANILLA SAUCE

Instead of vanilla ice cream we made some vanilla sauce to balance the sourness of the rhubarb. We used a vanilla pudding powder and mixed with more milk than recommended but you can also make your own sauce with cornstarch and milk, sugar and vanilla extract. Follow the recommended amounts on the package.