1. Add the flour, sugar and salt to a large bowl and mix to combine. Add the butter in small pieces and toss it in the butter to cover it with the flour mixture. Next, cut the butter into pea-size pieces using a pastry blender* or knife. Mix vinegar and ice water (e.g. in a small glass) and add 1-2 tablespoons at a time to the bowl and rub it into the flour mixture with your fingers until the dough starts coming together. If there are still some dry spots, that’s ok. The dough should not feel wet. Shape it into a ball, flatten it a bit and wrap it in plastic wrap. Place in the fridge for at least 1 hour (up to two days).

2. Grease a pie dish (23cm)* and set aside. Roll out 1/2 of the dough on a floured surface. Place it in the pie dish and press it to the bottom and sides. The dough should overlap a bit around the edges. Roll out the remaining dough and cut it into stripes for the lattice topping. Place everything in the fridge until needed.

3. Preheat the oven to 220°C (425°F). Wash the rhubarb, cut off the ends and cut it into small pieces, and add it to a large bowl. Mix the sugars, allspice, ground cardamom, ginger, salt and cornstarch in a bowl until well combined. Add to the rhubarb and toss until it is completely covered with the sugar mixture. Add the lemon juice and egg and mix until well combined. Pour the filling into the pie crust, create a lattice top with the dough stripes and seal the edges any way you like with a nice pattern. Place in the fridge for about 10 minutes.

4. Whisk the egg with the water and brush the pastry with it. Sprinkle with some coarse sugar (optional). Place the pie on the lowest rack of the oven and bake it for 20-25 minutes. When the time is over, reduce the temperature to 190°C (375°F), move the pie to the rack in the middle of the oven and bake it for another 30-35 minutes. The pie should get a nice golden color. In case it gets too dark, cover it with some aluminum foil and continue baking. Take it out of the oven and let it cool down for 2-3 hours on a wire rack. Serve with whipped cream or vanilla ice cream and store leftovers in the fridge.