Open rhubarb pie

Description

This recipe won't take much time. Never tried rhubarb pastry before? Well, now is the perfect time, because this pie turns out so delicious and aromatic that no one will remain indifferent! The combination of slightly tart rhubarb, fragrant ginger, and sweet sugar creates the perfect filling—be sure to try it! Shortcrust pastry works best for this pie; it will crumble nicely while still being sufficiently tender.

Instructions

1. 1

   Step 1

   

   TopFood.Cloud

   1. Rub the flour with cold butter until it resembles fine crumbs. Add cold water and knead into a firm dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. 2

   Step 2

   

   TopFood.Cloud

   2. Roll out the dough into a 0.5 cm thick layer. Sprinkle with semolina and dry ginger. Cut the rhubarb diagonally and arrange it on the dough in a herringbone pattern.

3. 3

   Step 3

   

   TopFood.Cloud

   3. Tuck in the edges of the dough, brush them with beaten egg yolk, and sprinkle with nuts. Generously sprinkle the rhubarb with sugar. Bake in a preheated oven at 190 degrees for 35 minutes.