Rhubarb Pie

Try this delicious Rhubarb Pie recipe.The pie looks most beautiful with the red parts of the rhubarb stalks. Therefore, it is best to buy a little more and use mainly the red parts.

To make the batter, whisk the flour, salt and sugar in a food processor (or regular mixer) for 5 seconds. Add the butter and whisk until it reaches the consistency of coarse cornmeal. Add 6 tablespoons of iced water. Whisk again until moist lumps form. If dough is still too dry, add additional iced water 1/2 tablespoon at a time. Press dough together on kitchen surface to form a ball. Cut into 2 halves, one a tiny bit larger than the other. Flatten into round slabs. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 1 day.

To prepare the filling, heat the orange juice, rhubarb, sugar, orange zest and vanilla pulp in a wide saucepan over medium-high heat until the liquid begins to boil on the stove. Reduce the heat and simmer with the lid on for about 8 minutes, until the rhubarb is fork tender, stirring very gently if necessary to prevent it from falling apart. Using a slotted spoon, scoop the rhubarb into a colander set over a baking dish and allow to drain properly. Add the draining liquid to the saucepan and let it all brew together for about 7 minutes to about 160 ml, until it has a syrupy consistency.

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