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Elderflower-Rhubarb Pie

In Spain most people know neither rhubarb nor elderflowers. In consequence they are almost impossible to get. But, lucky me, I chose the perfect time to be at the French countryside, and it has been a week now that there are elderflowers everywhere you go. Today I walked about 3 meters to find some fresh ones to make little elderflower-rhubarb tarts. Unfortunately there is no garden yet, so for the rhubarb I had to go to the market, but at least it’s easy to get. And the strawberries here are so much more intense than any of the strawberries I have ever bought in Spain (but also more than three times as expensive).

Pie Collage II

I made two versions of this elderflower-rhubarb pie with cashew-lemon cream in the last days. I sometimes tend to mix too many different ingredients and the first time I tried to counterbalance this tendency by restraining my desire to add strawberries or blueberries to the elderflower-rhubarb combination. But then I kind of missed the little red color spots and the sweetness the strawberries add and that combines so well with the sour rhubarb.

collage III

Besides, I had topped the fruits with the cashew-lemon cream and afterwards I thought it might have looked prettier the other way around: putting the cream on the crust first and the fruit on top. So that is what I did this time. There are pictures of both versions (but more of the second attempt as it turned out much more colorful).

Elderflower-rhubarb-strawberry Pie
Also, the first time I made one big pie and the second time several small ones. Both are great. As you wish.

raw pie from the side
Makes 1 big or six small tarts.

For the crust:

  • 1 cup rolled oats (glutenfree if you’re sensitive to it)
  • 1 cup ground almonds
  • 2 tablespoons honey or agave syrup or maple syrup
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil + more for greasing the pan
  • 1 tablespoon water

For the filling:

  • 3 heaping cups rhubarb
  • 1 heaping cup strawberries
  • 2 tablespoons elderflowers (+ more for garnish) – if you can’t find any, it’s a pity, but it will still be great without them
  • 1 cup of cashews soaked for at least a couple of hours (or overnight)
  • Juice and zest of 1 lemon
  • 1 teaspoon vanilla or vanilla extract
  • 1/4 cup unsweetened apple or pear sauce (you can swab that for 2 tablespoons honey, agave or maple syrup)
  • 1 teaspoon arrowroot powder (or corn starch)
  • 1 tablespoon water

Preheat the oven to 160ºC/320ºF. For the crust, combine all the ingredients. It is quite crumbly, but should still come together well. If it is too crumbly add a little more water. Grease your baking pan with a little coconut oil and press the crust into it. Put it into the oven while you prepare the filling (around 10 minutes).

For the filling, blend everything except the rhubarb and strawberries until smooth. Cut the rhubarb and strawberries into slices.

Take the prebaked crust out of the oven and put the cashew-lemon cream inside. Arrange the rhubarb and strawberries on top. Bake for 30 minutes (the small tarts rather 25, the big tart rather 35 minutes) or until the rhubarb is soft. Garnish with some elderflowers (before you eat it, if the pie is still warm, they will get brown quickly). Enjoy warm (any enthusiasts for a scoop of ice-cream?) or cold.

Elderflower Rhubarb Pie collage

9 Comments

  1. Miriam
    Posted 28 May ’14 at 9:01 am | #

    Hi Lenka!
    This looks so delicious! Any idea of where I can get rhubarb in Barcelona? Like you said, it is almost impossible to find here… . Hugs from Mundet! 🙂

  2. Posted 28 May ’14 at 9:19 am | #

    Thanks Miriam! Maybe maybe a la boquería? I think I might have seen it there once, although I’m not sure… Suerte!

  3. Marta Turró
    Posted 28 May ’14 at 1:31 pm | #

    Ohhhhhh Lenka!!!! Pastel de ruibarbo, com als dibuixos de l’oso Yogui!!!
    Que booooo!!!
    Petonets

  4. Posted 29 May ’14 at 4:06 pm | #

    Gràcies Marta! Petons!!!

  5. Posted 1 Jun ’14 at 8:44 pm | #

    Gorgeous! Love the rhubarb/elderflower combination!

    • Posted 2 Jun ’14 at 12:02 pm | #

      Thanks Rebecca! Yes it’s really good together, so flowery- sour-sweet!

  6. Posted 8 Jun ’14 at 5:46 am | #

    Lemon cashew cream! That sounds completely beautiful just on its own, but with rhubarb too! Stunning colours in the photos, perfect post! 🙂

  7. Posted 8 Jun ’14 at 2:37 pm | #

    Thank you very much Irene! The cashew lemon cream with the elderflowers was indeed very good on its own…

  8. Mela
    Posted 12 May ’15 at 4:31 pm | #

    Hi!

    What a lovely recipe! I might not find Elderflower in my area. Any suggestion for something else?

    -Mela

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