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Rhubarb Sonker with Milk Dip


For the crust

1 1/3 cups flour

½ cup unsalted butter, very cold, cut into small pieces

¼ cup sugar

Pinch fine sea salt

3 tablespoons to ¼ cup ice-cold water

1 egg for brushing crust

For the filling

7 to 8 cups chopped rhubarb (1/2-inch pieces)

1 cup sugar

Juice and zest of 1 lemon

½ tablespoon ground cardamom

3 tablespoons cornstarch

For the dip

3 tablespoons cornstarch

1½ cups whole milk

1½ cups evaporated milk

1/3 cup honey


  1. Make the crust: In a food processor, pulse together flour, butter, sugar, and salt until the mixture has the consistency of fine sand. Slowly add water, 1 tablespoon at a time, and pulse a few times until dough starts to form. Do not overmix. Turn dough out onto a clean, lightly floured surface and knead until it forms a smooth ball. Refrigerate 1 to 2 hours before using.
  2. Make the filling: Preheat oven to 350 degrees. In a large bowl, combine rhubarb, sugar, lemon juice and zest, cardamom, and cornstarch until well incorporated. Set aside while you roll out the pastry crust.
  3. On a lightly floured surface, roll out dough to about a 1/8-inch thickness. Line the bottom and sides of a 2-quart baking dish (oval or rectangular) with dough. Trim dough so it’s flush with the baking dish.
  4. Pour rhubarb mixture into baking dish. Gather scraps into a ball and roll remaining dough to 1/8-inch thick. With a knife or a fluted pastry cutter, cut ten to twelve 1-inch strips and weave a lattice pattern over top of rhubarb. In a small bowl, whisk egg to make an egg wash. With a pastry brush, brush egg wash over lattice top.
  5. Place on a baking sheet and bake in the middle of oven for 1 hour and 15 minutes or until crust is golden brown.
  6. Make the dip: In a small bowl, dissolve cornstarch with a few tablespoons of whole milk to make a slurry. Combine remaining milk, evaporated milk, and honey in a medium saucepan over medium heat. Add the slurry and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and lay a piece of plastic wrap directly on surface of the sauce to prevent a skin from forming. Set aside until ready to serve with sonker, cooled to room temperature
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