Rhubarb Puffs with an Oaty Streusel Topping
RHUBARB PUFFS WITH AN OATY STREUSEL TOPPING
Preparation Time: 20 minutes
Cooking Time: 20 - 25 minutes
This dish is particularly good when the new season's rhubarb is small and pink
6 sticks of rhubarb, washed and cut into 3cm pieces
1 tsp ground cinnamon
3 tbsp plain flour, plus extra for dusting
5 tbsp soft brown sugar
250g block puff pastry, thawed
3 tbsp unsalted butter
50g / 2 oz rolled oats
AND THIS IS WHAT YOU DO....
Pre heat the oven to 200C/Fan 180C/ Gas 6
Wash the rhubarb, pat dry and toss this in a bowl with the 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 measuring 20 x 30 cm, cut into quarters and place on the baking sheet.
Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture.
Divide the rhubarb among the pastry quarters leaving 1 cm rim. Fold and pinch each corner to keep the filling in and then sprinkle over the oat mixture.
Bake in the oven for 20 - 25 minutes and serve warm with cream, creme fraiche or ice cream.