MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pithiviers Of Rhubarb With Strawberry Sauce
Categories: Pastry, Fruits, Dairy, Booze, Nuts
Yield: 6 Servings

MMMMM-------------------------PITHIVIERS------------------------------
10 oz Rhubarb; trimmed
1/4 c Sugar; +2 tb
1/4 c Ground blanched almonds
1 ts Corn starch
1/4 c Sour cream; +2 tb
1 Egg yolk
1 ts Cognac
1/2 Vanilla bean;
- split in half and
- again lengthwise
3 Leaves phyllo dough
2 1/2 tb Unsalted butter; melted
1 Egg yolk;
- lightly beaten, for glaze

MMMMM----------------------STRAWBERRY SAUCE---------------------------
1 pt Ripe strawberries; hulled
1 ts Fresh lemon juice; to taste
2 tb Sugar: up to 4 tb

Pithiviers:

Peel any coarse strings from the rhubarb with a vegetable peeler.
Cut into 1/4" slices and place in a mixing bowl with 1/4 cup sugar.
Set aside for 2 hours at room temperature.

In a mixing bowl, combine the ground almonds, 2 tb sugar, corn
starch, 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.

Set the oven @ 400?F/205?C.

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 1" 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" 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."

Bake until the pastry is golden brown, about 20 minutes. Remove
from the oven and cool briefly.

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.

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.

Recipe by Richard Sax

Recipe FROM: https://cooking.nytimes.com

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