-
1
To make the pithiviers, peel any coarse strings from the rhubarb with a vegetable peeler.
-
2
Cut into quarter-inch slices and place in a mixing bowl with a quarter-cup of the sugar.
-
3
Set aside for two hours at room temperature.
-
4
In a mixing bowl, combine the ground almonds, the remaining two tablespoons of sugar, cornstarch, sour cream, egg yolk and Cognac.
-
5
Scrape the seeds from the vanilla bean and add to the mixture, whisking gently to combine.
-
6
Drain the rhubarb in a sieve, pressing gently to remove liquid.
-
7
Stir the rhubarb into the custard mixture.
-
8
Preheat the oven to 400 degrees.
-
9
Cut leaves of phyllo dough in half.
-
10
Place a sheet of phyllo on a lightly buttered baking sheet and brush with melted butter.
-
11
Repeat twice, buttering each layer.
-
12
Gently spoon the rhubarb mixture into the center of the pastry, leaving a one-inch border unfilled.
-
13
Brush the edges of the pastry with egg yolk.
-
14
Cover with three sheets of phyllo, buttering each as before.
-
15
With a sharp paring knife, trim off the pastry edges, leaving a neat 8- to 10-inch circle (use a dinner plate as a guide).
-
16
If desired, cut the pastry trimmings to form leaves and lay them over the center of the pastry.
-
17
Brush the leaves with egg yolk to glaze, but do not glaze the top sheet of pastry.
-
18
Use the back of a small knife blade to trace leaf ''veins.''
-
19
Bake until the pastry is golden brown, about 20 minutes.
-
20
Remove from the oven and cool briefly.
-
21
While the pithiviers is baking, make the strawberry sauce.
-
22
Reserve one well-shaped strawberry for garnish.
-
23
Puree the remaining strawberries in a food processor with the lemon juice and sugar until smooth, scraping down the mixture as needed.
-
24
Strain and correct seasoning with more lemon juice and/or sugar if necessary.
-
25
Chill until needed.
-
26
Place the reserved strawberry in the center of the warm pithiviers.
-
27
Serve in wedges, with a little of the cool strawberry sauce spooned alongside each serving.
-
28
Pass the remaining sauce.
