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Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 465
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fat 27g
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saturates 13g
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carbs 53g
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sugars 21g
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fibre 3g
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protein 6g
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salt 0.57g
Ingredients
- 5 sticks rhubarb, cut into 3cm pieces
- 1 tsp cinnamon
- 3 tbsp plain flour, plus extra for dusting
- 5 tbsp soft brown sugar
- ½ a 500g block puff pastry
- 3 tbsp unsalted butter
- 50g rolled oats
Tip
Use up leftover puff pastry in Cheese twistsRoll the pastry into a 20 x 30cm rectangle, then cut into strips about 2cm wide. Twist and place on a lined baking sheet. Sprinkle over 25g grated Parmesan and bake at 200C/fan 180C/gas 6 for 20-25 mins.Use up leftover puff pastry in Apple & orange tart
Core and thinly slice 2 Granny Smith apples. Gently toss with 3 tbsp caster sugar and the zest 1 orange. Roll the pastry into a 25cm circle and place on a baking sheet. Arrange the apple mixture over the pastry, leaving a 1cm rim. Bake at 200C/fan 180C/ gas 6 or 25-30 mins until golden.Use up leftover puff pastry with Curry puffs
Fry 1 finely chopped onion in butter until softened. Stir in 1 crushed garlic clove, 2 tsp finely grated fresh root ginger. Add 200g cooked potato cut into small pieces, 1 tbsp curry paste, 100g fresh/ frozen spinach. Cook for 5 mins, then leave to cool. Roll the pastry to a 20 x 30cm rectangle, and cut into 4 rectangles. Spread ¼ of mixture onto each rectangle. Fold over pastry and seal edges with fingers. Brush with milk. Cook in 200C/fan 180C/gas 6 oven for 20 mins until golden.
Method
Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 2 tbsp sugar. Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet.
Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb between the pastry quarters, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm.
