For the recipe, you will need : (6 people)

  • 1 puff pastry
  • 500 g rhubarb
  • 50 g strawberries
  • 2 eggs
  • 100 g sugar
  • 15 cl of cream Échiré

Preparation :

  1. Peel the rhubarb stalks in advance and cut them into small pieces.
  2. Then sprinkle them with a good amounr of sugar, so that the rhubarb gives back its acidity.
  3. Drain the rhubarb 2-3 hours after cutting them.
  4. Pre-back the puff pastry for 5 minutes in the oven at 180° C.
  5. Meanwhil, brown the rhubarb in a pan with a knob of Échiré butter.
  6. In a bowl, break the 2 eggs and incorporate the sugar. Mix until it whitens; add the heavy cream Échiré, and stir again.
  7. Wash the strawberries and cut them in half lengthwise.
  8. Arrange the pieces of rhubarb and strawberries on the dough then cover them with your appliance.
  9. Heat your pie for 30 minutes at 180° C.

Tip : If you have some dough left, you can make a few decorative twists and sprinkle with a drizzle of sugar.

Humm a delight for gourmets !