Whole Wheat Pastry
In a medium bowl, whisk together the whole wheat pastry flour, sugar, and salt. Slice the butter into ½-inch cubes and toss with the flour mixture. Using a pastry blender or two knives, cut the butter into the flour mixture until the texture is mealy and butter is in pieces ranging from the size of a lentil to a pea. Make a well in center of the mixture. Combine the water and lemon juice in a small bowl and add to the flour mixture all at once. Gradually pull the dry ingredients into the well with a fork, mixing gently until combined. Check the dough by gathering a small fistful; if it holds together, it’s ready. Chill the dough until thoroughly chilled or overnight.
Preheat oven to 400°F. On a lightly floured surface, roll out pastry 3/16 inch thick. Cut into 4 squares, about 5 inches each; arrange on a parchment-lined baking sheet.
Stir together rhubarb, strawberries, lavender sugar, cornstarch, and salt. Arrange ⅓ cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white and sprinkle with Turbinado sugar. Freeze until firm, 20 minutes.
Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool.
In Your Glass
The lushness of the rhubarb and strawberry make Shafer’s Firebreak, a Cabernet Sauvignon dessert wine, a go-to for us. The sweetness and fruit of both are a beautiful thing.