If there is indeed a fruit that I look forward to every year, it’s rhubarb! These long stem pink and sour really make me hooked and I think I could feed myself exclusively with rhubarb pie for 1 month lol
If my favorite pie is undoubtedly the Alsatian rhubarb meringue pie (if you have not yet tested, do not wait !!), I like to occasionally put some novelty and originality my kitchen. So I tried this time to marry rhubarb with pistachio and rose to a very elegant, smooth and pastel colored pie.
For a more “graphic” presentation, I chose to have my rhubarb rod-shaped rather than cut into small pieces; plus it’s faster ^^ And to keep the pretty pink color of the stems is easy: just do not peel the rhubarb! I can already hear you behind the screen “but what! is going to be stringy” Well no! Just follow two tips: choose thin rods (not more than 0.5 inch thick) and candy the rhubarb in sugar. Resulting in a very tender, not stringy rhubarb !!
For the dough
- 1 1/4 cups flour 125 g
- 1/4 cup butter 60 g
- 2 1/2 Tbsp. sugar 30 g
- 1 egg yolk
- 1 Tbsp. water
- 1 pinch salt
For the rhubarb
- 12 thin rhubarb stalks
- 1/4 cup sugar 50 g
- 1/2 tsp. rose extract
For the pistachio cream
- 1/5 cup cup almond powdered, 50 g
- 1/3 cup cup blanched pistachios 50 g
- 1/3 cup cup sugar 60 g
- 1 egg
- 2 Tbsp. unsalted butter melted, 25 g
- 1 pinch salt
- crushed pistachios
- dried rose petals
- In a bowl, whisk the sugar with the egg yolks until frothy and foamy. Add the water.
- Put the flour in a large bowl and add the cold butter. Sand, ie crush the flour with the butter between your fingers to get a sandy texture.
- Form a well and pour the previous batter, mix quickly. Form a ball, cover with plastic wrap and keep refrigerated.
- Rinse the rhubarb stalks and cut off the ends. Cut each stalk in sections of the width of your mold (For a round mold, made either a rose or cut sections to cover your mold width). Cut each section in half horizontally.
- Bring to boil 2 cups of water with the sugar and rose extract and poach the rhubarb for 3 minutes.
- Remove the rhubarb with a slotted spoon and let drain. Reduce the syrup of about 2/3.
- Mix pistachios in powder and mix all the ingredients to make a thick paste.
- Roll out the dough and place in your buttered mold. Pour the pistachio cream over the dough and smooth before placing rhubarb sections in two layers.
- Bake for 25-30 minutes at 350°F.
- At the exit of the oven, brush with syrup and leave to cool. Sprinkle with crushed pistachios and rose petals before serving.