Rhubarb Pie

Ingredients

Crust:

• 1 cup butter
• ½ cup confectioner's sugar
• 2 to 2¼ cups flour
• 2 Tablespoons cocoa powder
• 1 teaspoon vanilla
• ½ teaspoon salt

Filling:

• 1 pound rhubarb, diced small
• 1 cup sugar
• 2 teaspoons orange zest
• ½ teaspoon ground ginger
• 2 Tablespoons flour
• 1 pint strawberries, cleaned, hulled, quartered

Directions

In a food processor, combine butter and sugar and process until softened. Add flour, cocoa, vanilla and salt and process until mixture forms a ball. Refrigerate dough 1 hour if too soft, then press into an ungreased flan pan with a removable bottom. Refrigerate. Combine filling ingredients in a bowl and toss well. Spread into prepared crust and bake for 45 minutes at 350°F.

YIELD:

6 servings

SOURCE: Executive Chef Stephane Voitzwinkler at Bertrand at Mister A's in San Diego, California.