Ingredients :
1 kg of rhubarb (800 gr peeled) Antoine advises you to take fresh spring rhubarb, so that the skin is not too thick.
For the shortcrust pastry:
- 150 g of butter
- 250 g of flour
- 15 grams of sugar
- 6 g of salt
- 2 egg yolks
- 8 cl of milk or water
Preparation :
For the shortcrust pastry:
Mix the flour, sugar, butter, salt, sand well. Add the 2 egg yolks, the milk or the water, mix well, make a ball and wrap it in cling film, leave to rest overnight in the refrigerator.