Synonymous with the arrival of spring, the rhubarb delights us until the end of summer. We must say that we love its melting texture and delicious acidity. It is perfect in compote, crumble or sorbet, and of course in pie! Whether you prefer it with shortcrust or shortcrust pastry, with or without meringue, 100% rhubarb or with apple slices, or even on a bed of almond cream, here are all our ideas for preparing the rhubarb pie of your dreams ! Something to delight you all summer long!
Classic and simple pies
Rhubarb pie, which could be described as “basic”, is easy and quick to prepare. Just concoct a shortcrust pastry or shortbread (if you are really short of time, buy it ready-made, favoring pure butter pasta). Once spread, fill a mold with it and pre-cook it, to avoid soaking the dough with the filling. To do this, place baking paper and dried vegetables or weights on the base of the tart and cook for around fifteen minutes in a medium oven. Remove the dried vegetables and the paper then arrange your sections of rhubarb that you have previously macerated in sugar. For additional precautions, you can also sprinkle the base of the tart with almond powder or crushed biscuit biscuits or brush it with egg white. This will prevent the rhubarb from adding too much moisture to the dough. All you have to do is bake for around thirty minutes before enjoying the tart warm or cold. Extremely simple!
Another option, compote the pieces of rhubarb by adding, according to your taste, pieces of apples, bananas, raspberries or strawberries (the red fruits go perfectly with the rhubarb), before spreading them on the dough.
Gourmet rhubarb tart
If the pie made only of rhubarb is very tasty, it can beenrich for example with almond cream. Mix around 50 g of sugar with 2 whole eggs, 25 cl of cream and 60 g of almond powder. Spread the pieces of rhubarb (previously macerated in sugar) over the dough, then pour the almond cream over the fruit and cook for about 30 minutes. Another option, incorporate a little pastry cream into your almond cream, like in this rhubarb tart recipe from the pastry chef Philippe Conticini. And for even more treats, add pink pralines to the almond cream!
Tarte with meringue-rhubarb
Sweet tooths will be in heaven if you offer them a tarte with meringue-rhubarb. When your tart (with or without almond cream) is almost cooked, place it on the filling, 2 egg whites, beaten until stiff with a little icing sugar and continue cooking for a few minutes. At the very end of cooking, switch to “grill” modeto obtain a most appetizing golden meringue!