INGREDIENTS
1
Orange, zest from
3/4 lb
Rhubarb stalks
1
Egg
2 1/2
cups All-purpose flour
1/2 tsp
Kosher or table salt
1 pinch
Salt
9/16 cup
Sugar
2 tsp
Vanilla
1
Vanilla ice cream or lightly sweetened whipped cream
1/2 cup
Almond flour or finely ground almonds
5/8 cup
Ice water
2 sticks
| 8 oz | 227 g) unsalted butter, unsalted
4 tbsp
Butter