Ingredients :
For the shortbread dough:
Flour – 2.5 tbsp.
Stevia concentrate – 1 tsp.
Butter or ghee – 250g
Butter – 2 tbsp.
Ice water – 4 tbsp.
For stuffing:
Rhubarb – 900 gr
Strawberries – 200 gr
Stevia extract – 1 tsp.
Starch – 40 gr
Preparation
Mix in a bowl the flour, stevia, add chopped butter, grind in a processor to a crumb. Pour in the water and knead the dough (if it crumbles, add more ice water). Make one large ball and one smaller one. Wrap the dough in clingfilm and place in the refrigerator for 1 hour. Peel the rhubarb and strawberries and cut into pieces. Combine rhubarb, strawberries, stevia, and starch in a bowl.
Roll one ball of dough into a thin layer on a lightly floured surface. Place the pastry in a round baking tin, spread the pastry along the bottom and sides and let the tin stand in the refrigerator for 15 minutes. Then cover the dough with baking paper, spread the peas or beans on top and bake the base in a preheated 90 degree oven for 15 minutes. Remove the bean paper, cool and place the filling and 2 tbsp. of finely chopped butter. Place again in the refrigerator for 15 minutes.
In the meantime, roll out the second ball of dough into a thin layer and cut it into 15-16 long 1-1.5 cm wide strips with a pastry cutter. Take the cake out of the refrigerator and place 8 strips of dough on top. Arrange the rest of the dough nicely on top of them to make a lattice. Brush the top with butter.
Bake the pie for 40 minutes on the middle rack of the oven at 180 degrees, laying down foil in case the juice runs out. Transfer the finished pie to a rack and let cool.
Have a nice meal!
