- original
- 2 1/2 cups rhubarb, sliced into 1/2-inch pieces (about 3 large stalks)
- 2 1/2 cups hulled and sliced fresh strawberries
- 1 cup sugar
- 1/3 cup all purpose flour or 1/4 cup cornstarch
- 1 teaspoon grated lemon zest
- 2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
- 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
- This recipe is vegetarian
- Produce
- Lemon, zest (1 teaspoon)
- Rhubarb (2 1/2 cups)
- Strawberries, fresh (2 1/2 cups)
- Cooking & Baking
- All purpose flour or (1/3 cup)
- Sugar (1 cup)
- Dairy
- 2 tablespoons cold unsalted butter, unsalted (1 cut into 4-inch pieces)
- Refrigerated
- Egg yolk beaten to blend with, large (1)
Read recipe preparation on thekitchn.com
