350 g of multigrain flour (or wholemeal or half wholemeal and half white/spelt)
100 g of butter
125 g of brown sugar
2 eggs
1 organic lemon (grated zest)
a teaspoon of vanilla extract (optional or in place of the lemon peel)
a pinch of bicarbonate
INGREDIENTS (for the filling) 1 basket of strawberries
4/5 stalks of rhubarb
2 tablespoons sugar
a spoonful of lemon juice
PROCEDURE
Prepare the shortcrust pastry by placing the flour, sugar, butter in cubes, flavourings, baking soda and eggs in the bowl of a stand mixer fitted with a leaf. Knead briefly, just long enough to blend the ingredients. Do the same if you knead by hand. Wrap the shortcrust pastry in cling film and refrigerate for an hour.
Meanwhile, clean the strawberries, wash them and cut them in half. Do the same for the rhubarb, but first cut what you want to put on top.
Test in the empty mold. Put the rest of the rhubarb in a saucepan with the strawberries, lemon juice and sugar. Cook until pureed and then blend with a hand blender.
Roll out the pastry with a rolling pin and place it in the chosen mold. Prick the bottom with the prongs of a fork. Pour in the strawberry and rhubarb puree.
Arrange the rhubarb pieces on top to decorate.
Cook in a static oven at 180° for approximately 30 minutes.
Remember that rhubarb should be eaten cooked. It is not easily found in supermarkets so you can ask the greengrocer to get it for you.
