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Manu's rhubarb and almond pithivier
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Stacked almond and rhubarb pithivier with decorative spirals, a delicious French pastry that's a treat to devour.
Ingredients:
  • 1 bunch rhubarb, trimmed, washed, cut into 2cm-pieces
  • 20.00 gm caster sugar
  • 1 tsp vanilla paste or 1 vanilla bean, split, seeds scraped
  • 2-3 large strips orange rind
  • 2 sheets puff pastry
  • 1 egg
  • Thick cream or vanilla ice-cream, to serve
  • 150g unsalted butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 200g almond meal
  • 1 egg, lightly whisked
  • 40.00 ml plain flour
  • 20.00 ml brandy or Cointreau
Instructions:
  • In a medium saucepan over medium heat, combine rhubarb, sugar, vanilla, and rind. Cook covered, stirring occasionally, until the rhubarb starts to collapse, for 7-10 minutes. Cool completely and remove the rind before serving.
  • In a bowl, use electric beaters to mix together butter and sugar until pale and creamy. Add almond meal, egg, flour, and brandy, and beat until well combined.
  • 1. Preheat your oven to 200C/180C fan forced and line a baking tray with baking paper. 2. Use a 24cm-round dinner plate to cut 1 disc from each pastry sheet. 3. Place 1 disc on the prepared tray and spread three-quarters of the almond mixture over the pastry, leaving a 2 1⁄2-cm border. 4. Shape the almond mixture up a little at the edge to create a bowl shape. 5. Fill the center with the rhubarb mixture and cover it with the remaining almond mixture.
  • Whisk the egg gently with a pinch of salt. Brush the pastry edge with the whisked egg. Gently layer the second piece of pastry on top, pressing out any extra air. Seal the edges of the discs together using a fork to create a decorative design.
  • Take a small sharp knife and place it at the center of the pithivier. Carefully score a slight curl down to the edge of the pastry without cutting through to the filling. Brush with the remaining whisked egg. Bake for 20 minutes, then lower the heat to 180°C/160°C fan forced and continue baking for 15-20 minutes until the pastry is golden and cooked through. Serve hot, warm, or at room temperature with cream or ice-cream.

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