Spicy Rhubarb Slice
This summer, some of the plants in the garden are growing very quickly (bamboo, mint, strawberries, raspberries and radishes) and others are on a bit of a go slow (courgettes, Inca berries and dwarf beans).
Rhubarb is another slow grower, which means I haven't been able to make a rhubarb crumble yet this year. However, yesterday my impatience got the better of me and I decided to pull out a couple of stalks and made them into a quick and easy dessert.
Ingredients (makes 4 servings):
2 sticks of rhubarb
1 - 2 teaspoons of brown sugar (depending on how sweet you like it to be)
1 teaspoon of water
1/4 teaspoon of mixed spice
1/4 teaspoon of ginger (spice)
4 pieces of puff pastry (measuring approx 10cm x 6cm x 2cm when rolled out)
(note: I buy rolls of pre-made puff pastry from the chiller at the supermarket then slice into individual portion sizes, wrap in foil and then store in the freezer to use as required. De-frost in the fridge the day before you plan to use it and this keeps it cool and makes it easy to roll out)
- Pre-heat oven to 220 degrees C (200 degrees for a fan oven)
- Wash the rhubarb and slice into 1cm pieces.
- Place in a microwave proof bowl with the water, sugar and spices.
- Cover and microwave until softened (takes about 90 seconds, depending on the strength of your microwave). This process can also be done on the hob using a saucepan
- Roll out pastry pieces into rectangle shapes and place on a pre-greased baking sheet
- Spread rhubarb plus juices into middle sections of pastries
- Cook on middle shelf in oven for approx 20 minutes.
- Allow to cool slightly before removing from the tray
Best enjoyed served warm with pouring cream or ice-cream