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Start by making the prebaked Pie Crust (see link)
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For the rhubarb syrup, combine juice and sugar in a pot, let come to a boil, reduce the temperature and let simmer until thickish and about 1/3 of the original amount.
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For the rhubarb filling combine all the ingredients in a pot, let come to a boil and let bubble away on medium heat until you reach a jam consistency. Let cool completely and spread on your prebaked Pie Crust.
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To make the maple buttermilk filling, combine the lemon zest, brown sugar, egg yolks, and flour in a medium bowl. Whisk until the flour is lump free. Gradually add the maple syrup, stirring. Then the buttermilk, vanilla, and sea salt.
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Pour the filling into the Pie Crust and bake at 165 Celsius for about an hour.
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Let the Pie cool completely and chill it the fridge for a few hours, preferably overnight.
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Before serving, whip 200 g of cream with the vanilla and powdered sugar and decorate your Pie whimsically with whipped cream and rhubarb syrup.