Happy Mother’s Day!
Today was a relaxed day (to be honest, the whole weekend has been a step back from a demanding routine). While I was told that it was my day off, I really wanted to make use of the free time. We have an amazing patch of rhubarb that I wanted to explore, and today was the day.
I even had help in the kitchen!
2 cups of regular flour
2/3 cup butter
1 tsp of sea salt
5 tbsp of cold water
4 medium rhubarb stalks chopped
2 cups of strawberries sliced
1 cup of vanilla sugar (a Mason jar of sugar that has a vanilla bean immersed in it to flavour the sugar)
1/2 cup of flour
*** toss filling ingredients together, then let this sit for 30-45 minutes before cooking***
Place the filling in the pastry pan (pricked). We cut out some lattice pieces (with a Ravioli cutter) . The lattice design helps the rhubarb and strawberry to steam, and therefore lose some of the moisture. I also whisked the lattice pastry with an egg yolk for a beautiful glazed presentation. Let it cook in the oven for 35 min at 350 degrees .
Let it sit in the oven after the temperature is turned off for 20 minutes.
Serve and enjoy! xx