Rhubarb pie and apricot coulis

No matter how long you’ve lived abroad and spoken English there will always be this idiomatic expressions from your mother tongue that you struggle translating. It’s somehow frustrating because they convey in a few words EXACTLY what you want to say. In this instance : ‘A la bonne franquette !’ 

It means informal dinner among friends where you’re not ashamed to bring dessert leftovers at home because you want so badly your son to taste your pie.

I also want you badly to taste it, and the recipe is below …

Ingredients: serves 6


  • 200g T55 flour
  • 100g butter at room temperature
  • 80g powder sugar
  • 1 pinch of salt
  • 1 egg

Pie Filling

  • 500g rhubarb
  • 50g sugar + 100g brown sugar
  • 125g creme fraiche
  • 60g almond flour
  • 2 eggs

Apricot coulis

  • 10 ripe apricots
  • 1/4L spring water
  • 125g sugar



  1. The dough : mix the butter ( at room temperature, hence soft ) with the sugar. Add the flour, the pinch of salt then the egg. Let it rest in the fridge for 1 hour, then line the baking tin and bake it for 10 min at 180C / 330F.
  2. The rhubarb filling : wash and peel the rhubarb, dice it in 2cm long chunks. Mix with 50g sugar and let is drain in a sieve for 2 hours. In the meantime, mix the cream, almond flour, , brown sugar and eggs together. Set the mix aside in the fridge.
  3. The apricot coulis : wash the apricots and remove the stones. Cook them on low heat in a pan with the water and sugar until they’re very soft. Drain if you feel there is an excess of liquid before blending. Keep the liquid to adjust texture if needed.
  4. Baking the pie : fill the pre-cooked pie with the rhubarb previously drained. Let it bake for 15 minutes, before pouring the almond mix on top. Let it bake another 15 minutes or until you get a beautiful golden top.

This recipe comes from La Cuisine des Saisons de Pierre Gagnaire


The baking once the almond mix was on the pie took much longer for me than just 15 minutes. Keep an eye on your oven and play it by ear.

To me there was a lot of juice in the pan once the apricots were cooked. So I used a sieve to keep only the cooked apricots and blend them. They retain enough water to make the coulis. As nothing should go to waste I reused the excess of liquid from the drained apricot coulis to cook applesauce.