It is very nasty that even in big supermarkets the rhubarb meets quite seldom and, at best, only during a season. Those who want to learn what is ideal pie are simply obliged not to be too lazy and find a little rhubarb on a market or to grow up it. And then everyone, tried this culinary miracle, will look for a rhubarb all the year round.
It is required to you
- - wheat flour - 250 grams;
- - white sugar - 90 grams;
- - egg - the 5th pieces;
- - heavy cream - 210 milliliters;
- - vanillin - 1 teaspoon;
- - bonnyclabber - 150 milliliters;
- - a fresh rhubarb - half a kilo;
- - a refiner syrup - 100 grams;
- - a razrakhlitel - 1 teaspoon;
- - a desi - 110 grams;
- - salt - on preference.
Instruction
1. In the beginning it is necessary to make dough. Prepare a plain, convenient and clean land surface and few times to sift on it the hill flour. To afterwards spill out baking powder, three tablespoons of white sugar and salt. Do deepening in the center of the hill and add to it three eggs, cream and thawed oil. Hands to knead uniform dough, to roll it in a smooth sphere, to wrap up in a film and to remove in the fridge for an hour.
2. At this time it is necessary to prepare a rhubarb for pie. It needs to be washed out, dried and removed old and firm streaks. Cut stalks on pieces, of 5 centimeters. Shift them in a form for roasting, powder with a refiner syrup, seal a foil and bake 10 minutes in an oven at 120 degrees. Then to remove a foil and to continue to bake about 5 more minutes or before obtaining softness of a rhubarb.
3. Choose round shape for pie with a diameter about 25 centimeters. Miss the mark it with oil, to roll dough with a little more wide range and to lay in a form, having created boards. A fork to pierce dough in several places, to cover it with wax paper and to fill up up to the top with haricot. Bake in such look about 20 minutes in the oven which is warmed up up to 190 degrees. Then to remove haricot and paper and the furnace of 5 more minutes.
4. While dough is baked, it is necessary to prepare cream. For this purpose to put a stewpan on a plate, to pour in it in cream, milk and to add vanillin. Bring to the boil and at once to remove from fire. In the food processor to shake up two eggs with three spoons of white sugar and without ceasing to shake up to pour in warm dairy and vanilla mix.
5. Spread out the baked rhubarb pieces on the prepared test in a chaotic order and fill in them with cream. Return pie to an oven and the furnace about half an hour, cream won't grab yet. Give, having cooled and having cut for the portion.