I am always shocked when I see the price of a few stems of rhubarb in the supermarket.
It is such a great plant to let take over the bottom of the garden. It needs very little work, and yet every year it’ll push push out fresh tender stems just begging to be baked, poached and cooked with!
Do remember the leaves are highly poisonous if you have little people running round, and the plant grows pretty huge, although it does die back every winter.
Anyway yesterday, I only went to pick a few short stems to poach in orange juice, and got a little bit carried away :)
- The equivalent of 3 long thick stems of rhubarb
- Juice of 2 oranges or 4 satsumas
- a cup of raisins
- 1 packet of puff pastry
- 2 teaspoons cornflour mixed with a little cold water
- 2 heaped tablespoons icing sugar confectioners
Clean and trim the rhubarb to fit into a baking dish, add the raisins and the orange juice.
Cover with foil and bake for 30-40 minutes until the rhubarb is soft, and the raisins have soaked up the juice and become swollen
Roll out the puff pastry until it is a little smaller than a baking sheet. Grease the sheet well before laying the pastry out on it. Score the pastry with a sharp knife, an inch in from the edge all the way around, making sure you don't cut right through. Stab repeatedly inside this score line with a fork.
Bake for around 25-20 minutes, until the outside ring has puffed up, and is looking lightly golden.
Remove the pastry from the oven, and lay out the rhubarb slices in the middle, topping with the swollen raisins.
Pour the orange juice mixture into a small pan, bring to the boil, and add the cornflour until it resembles a thick syrup. Pour the syrup over the fruit, keeping it within the outer ring. Let cool.
Mix the icing sugar with a little cold water and drizzle over the entire dessert before serving.