INGREDIENTS
1
Lemon, zest of
3/4 lb
Rhubarb
3/4
lbs Strawberries, fresh
1 oz
Strawberries, freeze-dried
5
Egg whites
5
Egg yolks
3 tbsp
Lemon juice
1 3/4 cups
All-purpose flour
3 tbsp
Corn starch
2 pinches
Salt
3 cups
Sugar
1 1/2 tsp
Vanilla
12 tbsp
Butter, unsalted
4 tbsp
Butter
1/2 cup
Water
a few drops red food dye (optional)