RHUBARB PUFFS WITH AN OATY STREUSEL TOPPING

 

Serves 4

Preparation Time: 20 minutes

Cooking Time:  20 - 25 minutes

 

This dish is particularly good when the new season's rhubarb is small and pink

 

Ingredients:

 

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....

 

1. Pre heat the oven to 200C/Fan 180C/ Gas 6
    

2. Wash the rhubarb, pat dry and toss this in a bowl with the cinnamon, 1 tbsp flour and 2 tbsp sugar.
    

3. Line a baking sheet with a piece of baking parchment.
    

4. Roll out the pastry on a floured surface measuring 20 x 30 cm, cut into quarters and place on the baking sheet.
    

5. Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture.   
    

6. 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.
    

7. Bake in the oven for 20 - 25 minutes and serve warm with cream, creme fraiche or ice cream.