Ingredients
Crust:
1c flour
1/4 c cornmeal
1T sugar
1/2 t salt
1 stick cold butter
1/3 c ice water
1t lemon zest
filling:
4c rhubarb 1/4" slices
1c sugar
1T cornfarch
Pinch salt
1/2 t lemon zest
1t cinnamon
1/2 t ginger
2t cold butter
Pulse all ingred inprocessor till comes togethr then chill 1hr
Toss rhubarb w all ingred and let sit Preheat oven to 400 Divide dough inhalf and roll 2 10" circles Place on parchment lined cookie sheet.i. Rhubarb to blend juices then spoon 1/2 onto each circle leaving a 2" border. Sliver butter on top and brush border w ice water then fold and pleat dough around fruit. Chill 20 min if u hv time nrush edge of crust w water and sprinkle sugar on it bake till golden brown and filling begins to bubble about 40 min
Preparation
same as above
