Rhubarb Pie - perfect for Mother's Day

Dough:

• 400 gr 14 oz flour
• 200 gr 7 oz butter (vegan)
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 tsp powdered sugar
• 50 ml very cold water

Filling:

• 500 gr 18 oz rhubarb
• 100 gr 3,5 oz raspberry
• 2 tbsp elderflower syrup
• 1 tsp vanilla extract
• 50 gr 1,8 oz coconut blossom sugar
• 2 Tbsp ground almonds

Dough:

1. Mix the flour with the cold butter (cut in pieces), salt, vanilla, powdered sugar
2. Add the old water and kneed with a kitchen machine or your hands until you have an even dough
3. Let rest in the fridge for 1/2-1 hour

Filling:

1. Peel the rhubarb and cut into pieces (ca. 1 cm or 0,3 inch wide)
2. Mix with the other ingredients and set aside

Pie:

1. Grease a Pie pan with butter
2. Preheat the oven to 200 degree C (400 F)
3. Take the dough out of the fridge and divide into 3 parts
4. Divide one third again and color it with natural dye (I used raspberry and strawberry powder) and leave one third plain for the rim
5. Roll out the other parts of the dough, as thin as possible
6. Add one into the pie pan for the bottom and sprinkle with 2 tbsp ground almonds
7. Discard the liquid from the rhubarb mixture and add the mixture on the bottom
8. Cut out different sizes of hearts from your top part of the dough and add the disc on the pie
9. Roll out the colored dough parts and cut out hearts - place them on the pie
10. Add a rim at the end and press down with a fork
11. Brush it with vegan cream (I used soy)
12. Bake for 40 minutes
13. Serve with ice cream or whipped cream