Monday, August 30, 2010

Tante Åses Rhubabra Pai med Vanije Saus.

175g butter
250g flour
2 tbs cold water
1 egg yolk
2 tbs sugar
Mix pastry ingredients until "right consistency" add extra flour or water if needed.
Chill in the fridge for at least 1 hour.
Rhubarb Pie Filling
1/2 kg rhubarb
3/4 cup sugar
2 tbs icing sugar
1 tsp cardamom
1 tsp cinnamon
1 tsp corn flour
Stand for a couple of hours to draw out the flavours. Then add some corn flour to thicken the rhubarb mixture. If the rhubarb filling is too sloppy then the pie will be no fun to eat.
Vanilla Cream
200 ml milk
2 tbs sugar
2 egg yolks
2 tbs corn flour
1 tbs vanilla sugar
Bring milk and sugar to the boil.
Mix vanilla sugar, egg yolk, corn flour.
Mix vanilla mixture into milk mixture.
Bring to boil and then simmer until thickens. It thickens quite fast.
To assemble pie:
Roll dough, and place into pie dish.
Layer the vanilla sauce and the rhubarb.
Add some chopped almonds to the top.
My aunt decided at to also add a layer of meringue on top of the pie. To do this whisk the left egg whites and some caster sugar until soft peaks form. Then spread on top.
Bake in the oven at 180 degrees for 45 minutes.

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