Rhubarb pie with cognac
6 servings
40 minutes
Rhubarb pie with cognac is a refined blend of tartness and sweetness inspired by French culinary traditions. Rhubarb, known for its refreshing tart flavor, absorbs the aroma of cognac, adding richness and sophistication to the dessert. The delicate dough made with butter and milk encases a juicy fruit filling, creating a harmony of textures—the crispy crust contrasts with the softness of the soaked rhubarb. This pie can be served warm or chilled, complemented by a scoop of vanilla ice cream or a light sprinkle of sugar. Historically, rhubarb has been used in cooking since ancient times, but it was French pastry chefs who transformed it into an exquisite dessert where the alcoholic notes of cognac highlight the ingredient's natural freshness.
1
Clean the rhubarb stalks, cut into 1 cm cubes, and marinate in a mixture of 100 g of sugar and cognac.
- Rhubarb stems: 500 g
- Cane sugar: 200 g
- Cognac: 20 ml
2
Sift the flour, mix it with salt, baking powder, and the remaining sugar. Cut the butter into tiny pieces and rub it into the sugar and flour mixture.
- Wheat flour: 300 g
- Baking powder: 5 g
- Cane sugar: 200 g
- Butter: 50 g
3
Add one egg, milk, and knead the dough. Roll out the dough and divide it into two halves. Place one half in a suitable form (the bottom can be lined with baking paper and greased with butter), sprinkle the pickled rhubarb on the dough and spread it evenly over the surface. Cover with the other piece of dough, pinch the edges, make several cuts on the surface, brush with beaten egg, and place in an oven preheated to 200 degrees until the crust is nicely browned. Usually, half an hour is enough for this.
- Chicken egg: 2 pieces
- Milk: 100 ml
- Rhubarb stems: 500 g
- Wheat flour: 300 g
- Butter: 50 g
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
4
The ready pie can be served with ice cream, sprinkled with sugar, either cold or hot — it doesn't matter.
- Cane sugar: 200 g