Rhubarb Apple Pie with White Chocolate Sauce - Rabarber- och äppelpaj med vit chokladsås

RHUBARB APPLE PIE WITH WHITE CHOCOLATE SAUCE

Rabarber- och äppelpaj med vit chokladsås

Serves 8

3½ rhubarb stems

2 apples

2 tablespoons potato starch

0.3 cup cane sugar

1 teaspoon ground cardamom

Crumble dough:

1.2 cups flour

0.6 cup flaked coconut

0.3 cup sugar

5.3 oz butter

1 oz flaked almonds

White chocolate sauce:

1.2 cups regular milk

2 teaspoons cardamom seeds

2 egg yolks

0.2 cup sugar

1 tablespoon Maizena

5.3 oz white chocolate

2 cups heavy cream

1 tablespoon vanilla sugar

Preheat oven to 437F.

White chocolate sauce:

Heat the milk in a saucepan together with the whole cardamom seeds. Leave just beside the burner for 10 minutes with a lid on. Strain away the seeds and save the cardamom milk. Mix egg yolks, sugar, Maizena and milk in a stainless steel saucepan. Simmer while beating until it thickens and cool over a cold waterbath. Melt the chocolate in the microwave or over a hot waterbath, stir it into the cream and beat until thick. Mix the cream with the cardamom sauce and vanilla sugar. Leave in the fridge until serving.

Pie:

Trim and slice the rhubarb in ½-inch thick slices. Peel and dice the apples. Mix rhubarb and apples with potato starch, cane sugar and cardamom in a bowl. Grease a pie pan and put the mixture into it.

Crumble:

Put flour, sugar and flaked coconut in a bowl. Finely divide the butter in pieces in the flour mixture until you have a crumble. Sprinkle this over the fruit and also the flaked almonds. 

Bake the pie in the middle of the oven for about 25 minutes. Serve lukewarm with the chocolate sauce.

Enjoy!

Bella