I know I said there will be no cake baking but this is a tart, so It does not count. Besides, you will know shortly why I made it.
Rhubarb has no place in my Moroccan culinary dictionary, unless it has been used centuries ago without having left a trace in any book.
The first time I saw rhubarb, I thought it must be some sort of cardoons in a girly colour. Cardoons are quite abundant in Morocco especially during winter and spring.
My husband is always talking about the days his parents used to grow rhubarb in the backyard. It seemed that I was the only one not knowing what rhubarb tastes like, not to mention how to prepare it.
While reading about it, I learned that rhubarb and strawberries make a good combination in a tart/pie. The tartness and sweetness will result in a treat. I made my 1st tart. My husband didn’t really enjoy it. But, coming to compare the rhubarb bought in Qatar and the one bought in Germany, of course the latest is better.
Since I arrived here in Germany, my husband has been asking for a nice rhubarb pie, althought it’s almost everywhere in where we live now..
So I made my 2nd rhubarb pie with strawberry for more flavour. I adapted this recipe which seems to have had good reviews. And here is what I’ve come up with.
- 1 1/2 recipe of shortcrust dough
- 1 lemon + 1 lime, zested (my addition)
- 1 cup white sugar
- 1/2 cupof corn starch (I replaced the flour)
- 2 stalks of fresh rhubarb, chopped
- 400 g of fresh strawberries
- 2 tbsp of butter
- 1 egg yolk
- 2 tablespoons of demerera or caster sugar
- 1 tbsp of water