Rhubarb-elderflower pie

Okay, at the moment i'm only at home during the weekends (and this w/e i'm only here on Sat and Sun-am), and i'm really having a hard time check of the food i buy (i always bring too much home). So last week's rhubarb was looking at me when i got home and the elder is still flowering sooooo beautifully around the house. Putting one and one together and inspired by rhubarb and verbena recipe, i decided to bake a rhubarb-elderflower pie that turned out great!

Ingredients:
Dough:
100g flour (i used half wholewheat/half plain)
30g demerara sugar
15g ground almonds
60g butter (frozen in cubes)
1/2 egg
Combine the flour, sugar, ground almonds, and a pinch of salt, add the cold butter and knead the dough very quickly. Add the egg till the dough just comes togehter. Wrap it in plastic wrap and put it in the fridge for at least 30mins (preferably 1hr). Take 2/3 of the dough and either roll it out or just press it in the spring form tin (btw i used a 15cm (or there about) spring form tin). The other 1/3 you can either use to decorate the pie, bake sugar cookies, or eat (just be consider the raw egg that's in there). Put it in the freezer for about 15mins (or fridge for 30mins). In the mean time preheat the oven to 170C, and bake the shell blind for about 10mins.

Filling:
3 elderflower heads
500g rhubarb
2-3tbsp demerara sugar
1tbsp tapioca
1tbsp whipping cream
1/2 egg
Clean the rhubarb and cut in 2-3cm pieces. Put into a bowl together with the elderflower and sprinkle 2-3tbsp of sugar on top of it and mix well. Let it stand for 2-3hrs. Take out the elderflower heads, and put them in a pan together with the rhubarb syrup (add 1tbsp water if needed). Cover the pan and heat till it simmers. Turn of the heat and let it stand for approx 10mins. Put the syrup through a sieve, let it cool a bit and add the 1/2 egg and the cream.

Putting the two together:
Put the tapioca on the bottom of the shell, add the rubarb pieces and bake for approx 30mins. Then add the syrup/custard mixture and bake for another 10mins. Turn the oven off and leave the pie in the oven for another 20mins (or until the custard has set).

Bon appetite!

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