Rhubarb Pie (Speculoos Cookie Dough) And Strawberry Salad With Lemon Verbena

• 9/16 cup butter soft
• 7/8 cup brown sugar plus 2 tablespoons
• 5 1/3 tablespoons superfine sugar
• 1/2 egg beat an egg in a bowl and take half
• 1/2 teaspoon ground cinnamon
• 2 cups flour
• 2/3 tablespoon whole milk
• 4 stalks rhubarb
• 2 tablespoons granulated sugar
• 2 3/4 cups strawberries
• 15/16 tablespoon vanilla sugar
• 15 verbena fresh leaves

1. First, prepare the pie crust.
2. Mix into a bowl 125 grams of soft butter, 125 grams of brown sugar, 40 grams of superfine sugar to obtain an "ointment".
3. Mix together 1/2 egg, 1/2 teaspoon of cinnamon, and 250 grams of flour. Incorporate to the butter/sugar mixture. Finish by adding the milk and mix to obtain a smooth and homogeneous paste.
4. Wrap in plastic film and keep cool for at least 1 hour.
5. Then, prepare the filling.
6. Peel the rhubarb, remove the strings, and cut into small cubes. Put them in a medium-sized bowl with 2 tablespoons of granulated sugar. Mix and let marinate for 10 minutes.
7. Roll out the pie crust over a slightly floured surface.
8. Preheat oven to 180 degrees Celsius.
9. Fit dough into pie plate and keep the surplus to make crosspieces.
10. Drain the rhubarb, place into the pan, and sprinkle with 2 tablespoons of brown sugar.
11. Put down the crosspieces of dough on the pie.
12. Press slightly so that they stick on the dough.
13. Cook the dough for 20- 25 minutes.
14. Sprinkle with sugar.
15. Rinse strawberries quickly under the water.
16. Cut them into small pieces, place in a salad bowl, add the vanilla sugar, and the chopped verbena.
17. Let rest at fresh temperature while the pie bakes.

butter, brown sugar, sugar, egg, ground cinnamon, flour, milk, stalks rhubarb, sugar, strawberries, vanilla sugar, fresh leaves

Taken from www.yummly.com/recipe/Rhubarb-Pie-_Speculoos-Cookie-Dough_-and-Strawberry-Salad-with-Lemon-Verbena-781930 (may not work)