Mix the flour with the cold butter (cut in pieces), salt, vanilla, powdered sugar

Add the old water and kneed with a kitchen machine or your hands until you have an even dough

Let rest in the fridge for 1/2-1 hour

Peel the rhubarb and cut into pieces (ca. 1 cm or 0,3 inch wide)

Mix with the other ingredients and set aside

Grease a Pie pan with butter

Preheat the oven to 200 degree C (400 F)

Take the dough out of the fridge and divide into 3 parts

Divide one third again and color it with natural dye (I used raspberry and strawberry powder) and leave one third plain for the rim

Roll out the other parts of the dough, as thin as possible

Add one into the pie pan for the bottom and sprinkle with 2 tbsp ground almonds

Discard the liquid from the rhubarb mixture and add the mixture on the bottom

Cut out different sizes of hearts from your top part of the dough and add the disc on the pie

Roll out the colored dough parts and cut out hearts - place them on the pie

Add a rim at the end and press down with a fork

Brush it with vegan cream (I used soy)

Bake for 40 minutes

Serve with ice cream or whipped cream