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!

 

 

 

Pie Crust:

2 cups of regular flour

2/3 cup butter

1 tsp of sea salt

5 tbsp of cold water

Filling:

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