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)

  1. Pre-heat oven to 220 degrees C (200 degrees for a fan oven)
  2. Wash the rhubarb and slice into 1cm pieces.
  3. Place in a microwave proof bowl with the water, sugar and spices.
  4. 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
  5. Roll out pastry pieces into rectangle shapes and place on a pre-greased baking sheet
  6. Spread rhubarb plus juices into middle sections of pastries
  7. Cook on middle shelf in oven for approx 20 minutes.
  8. Allow to cool slightly before removing from the tray

Best enjoyed served warm with pouring cream or ice-cream


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