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For the crust:
2 1/2 cups (300g) all-purpose flour
1 tsp sugar
1 tsp salt
16 tbsp butter (2 sticks), cold and cubed
1/4 cup cold water
1/4 cup vodka
1 stalk Rhubarb, sliced lengthwise into strips with sharp vegetable peeler
For the filling:
2 cups strawberries, stemmed & quartered
3 cups chopped rhubarb
1 tbsp fresh squeezed lemon juice
1/2 cup brown sugar
1/4 cup + 1 tbsp cane sugar, divided
1/4 tsp cloves
3 tbsp ground tapioca pearls
A grind or two fresh pepper
Pinch of salt
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