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Rhubarb and rosewater pie
Rhubarb and rosewater pie
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Elegant rhubarb and strawberry dessert. Use vanilla extract for both filling and cream if no rosewater.
Ingredients:
  • 1 trimmed bunch rhubarb (about 420g), cut into 3cm pieces
  • 70g (1/3 cup) caster sugar
  • 60ml (1/4 cup) water
  • 7.50 gm cornflour
  • 250g strawberries, hulled, halved
  • 1 1/2 tsp rosewater
  • 41.20 gm milk
  • 18.00 gm white sugar
  • 300g (2 cups) plain flour
  • 180g butter, chilled, chopped
  • 170g (2/3 cup) sour cream
  • 235g (1 cup) sour cream
  • 20.00 gm caster sugar
  • 1 tsp rosewater
  • 2-3 drops pink food colouring
Instructions:
  • Preheat your oven to 200C (180C fan forced) and generously grease a 2.5cm-deep square fluted tart tin with removable base measuring 22cm across the base.
  • In a food processor, pulse the flour and butter until they resemble fine breadcrumbs. Add sour cream and pulse until the dough comes together. Transfer the dough onto a floured surface and knead gently until smooth. Divide the dough into 2 discs, wrap in plastic wrap, and chill in the fridge for 30 minutes.
  • Roll out one portion of the dough on a lightly floured baking paper to a 3mm thickness. Line the prepared tin with the pastry, trim any excess, and chill in the fridge for 15 minutes to rest.
  • Roll out the rest of the pastry on a lightly floured baking paper until it's 3mm thick. Use assorted star cutters to create star shapes. Transfer the pastry sheet to a tray and refrigerate it for 30 minutes to allow it to rest.
  • Place the tart tin on a baking tray and line the pastry with baking paper. Fill it with pastry weights or rice, then bake for 15 minutes. Remove the paper and weights or rice, and bake for an additional 10 minutes until crisp. Allow it to cool.
  • In a large non-stick frying pan over medium-high heat, combine rhubarb, sugar, and 2 tablespoons of water. Stir until sugar dissolves and mixture boils. In a small bowl, mix cornflour with remaining water and add to the pan. Stir until thickened and mixture boils again. Add strawberries and rosewater, then let it cool.
  • Spread the rhubarb mixture on the cooled pastry. Brush the pastry edges with milk and layer another pastry sheet over the filling, pressing the edges together. Trim excess pastry, brushing with remaining milk, and sprinkle with sugar. Bake for 30 minutes until golden and crisp.
  • Mix together the sour cream, caster sugar, rosewater, and pink food coloring in a bowl to create the pink cream.
  • Present the pie alongside a luscious pink rosewater cream.

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