Pithiviers Of Rhubarb With Strawberry Sauce

Name: Pithiviers Of Rhubarb With Strawberry Sauce
Total time: 2 h 45 min
Yield: Six servings
Ingredients: 10 ounces rhubarb, trimmed (about 6 stalks); 1/4 cup, plus 2 tablespoons, sugar; 1/4 cup ground blanched almonds; 1 teaspooon cornstarch; 1/4 cup, plus 2 tablespoons, sour cream; 1 egg yolk; 1 teaspoon Cognac; 1/2 vanilla bean, split in half again lengthwise; 3 leaves phyllo dough; 2 1/2 tablespoons unsalted butter, melted; 1 egg yolk, lightly beaten, for glaze; 1 pint ripe strawberries, hulled; 1 teaspoon fresh lemon juice, or to taste; 2 to 4 tablespooons sugar

By Richard Sax

Total Time: 2 hours 45 minutes
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; ORCHESTRATION

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six servings

The Pithiviers

10ounces rhubarb, trimmed (about 6 stalks)
¼cup, plus 2 tablespoons, sugar
¼cup ground blanched almonds
1teaspooon cornstarch
¼cup, plus 2 tablespoons, sour cream
1egg yolk
1teaspoon Cognac
½vanilla bean, split in half again lengthwise
3leaves phyllo dough
2½tablespoons unsalted butter, melted
1egg yolk, lightly beaten, for glaze

The Strawberry Sauce

1pint ripe strawberries, hulled
1teaspoon fresh lemon juice, or to taste
2 to 4tablespooons sugar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
To make the pithiviers, peel any coarse strings from the rhubarb with a vegetable peeler. Cut into quarter-inch slices and place in a mixing bowl with a quarter-cup of the sugar. Set aside for two hours at room temperature.
Step 2
In a mixing bowl, combine the ground almonds, the remaining two tablespoons of sugar, cornstarch, sour cream, egg yolk and Cognac. Scrape the seeds from the vanilla bean and add to the mixture, whisking gently to combine. Drain the rhubarb in a sieve, pressing gently to remove liquid. Stir the rhubarb into the custard mixture.
Step 3
Preheat the oven to 400 degrees. Cut leaves of phyllo dough in half. Place a sheet of phyllo on a lightly buttered baking sheet and brush with melted butter. Repeat twice, buttering each layer. Gently spoon the rhubarb mixture into the center of the pastry, leaving a one-inch border unfilled. Brush the edges of the pastry with egg yolk. Cover with three sheets of phyllo, buttering each as before. With a sharp paring knife, trim off the pastry edges, leaving a neat 8- to 10-inch circle (use a dinner plate as a guide). If desired, cut the pastry trimmings to form leaves and lay them over the center of the pastry. Brush the leaves with egg yolk to glaze, but do not glaze the top sheet of pastry. Use the back of a small knife blade to trace leaf ''veins.''
Step 4
Bake until the pastry is golden brown, about 20 minutes. Remove from the oven and cool briefly.
Step 5
While the pithiviers is baking, make the strawberry sauce. Reserve one well-shaped strawberry for garnish. Puree the remaining strawberries in a food processor with the lemon juice and sugar until smooth, scraping down the mixture as needed. Strain and correct seasoning with more lemon juice and/or sugar if necessary. Chill until needed.
Step 6
Place the reserved strawberry in the center of the warm pithiviers. Serve in wedges, with a little of the cool strawberry sauce spooned alongside each serving. Pass the remaining sauce.