This year we planted hundreds of rhubarb plants. Many to use to make pies, and delicious tarts...
The downside? You have to wait a few years before you can harvest them (or else you might end up pulling the tiny stalks out of the ground). Boo. Right now they are little leaves with a tiny stem. Definitely not enough to make a pie with!
Even though I have to wait a couple of years isn't going to stop me from eating rhubarb! To satiate my desire for it I decided to make some Rhubarb Puff Pastry Squares. Get your sleeves rolled up and put on an apron because it's baking time!
Rhubarb Puff Pastry Squares
1 tsp caster sugar
1 tbsp butter, melted
1 pkg prepared puff pastry
3 rhubarb, stalks
4 springs of mint
Defrost half of the prepared puff pastry by letting it sit at room temperature for 2 hours. Once defrosted roll out pastry to 1/4" thick. Cut into 4 squares that are 3 1/2" x 3 1/2". Lay out on baking sheet. Put in fridge. Take your rhubarb and cut 16 pieces that are to be 2 1/2" long. Take your puff pastry out from the fridge and with a fork poke holes underneath where the rhubarb is going to be so it won't puff up. Place the rhubarb on top. Brush with butter and sprinkle each square with 1/4 tsp sugar. Preheat oven to 350 degrees. Bake for 30-35 minutes. Top with fresh mint and serve with ice cream. Enjoy!
-I used Tenderflake® puff pastry.
-This recipe is very sour, so feel free to add more sugar if desired, maybe try putting some brown sugar underneath the rhubarb?
So... Would you like to win a copy of the book "Bake" by Tina Bester?!
Raffle copter has chosen and the winner is... Kassie Miedema! I have emailed Kassie all the details, and thank you to everyone who entered!
This book is full of many wonderful baking ideas and some cute savory dishes too! A perfect book for a beginner baker who wants to make their desserts look elegant and taste amazing at the same time.