Preheat the oven to 180C (350F)
Clean and trim the rhubarb to fit into a baking dish.
Sprinkle over the sultanas.
Measure out the orange juice from freshly squeezed oranges, or from a carton.
Pour this over the rhubarb too.
Cover the baking dish with foil and bake for 15-20 minutes, or until the rhubarb is soft and the sultanas have become swollen and juicy.
Unroll the sheet of puff pastry and use it to line a baking tray that measures roughly 38cm x 25cm.
Use a small, sharp paring knife to carefully score around the edge of the pastry, about one inch in.
Use a fork to pierce the pastry sheet all over, keeping inside of the score line (see pics above).
Bake the pastry sheet for around 20 minutes, or until the pastry has puffed up and is looking golden brown.
Remove the pastry from the oven.
Press down the pastry inside of the score line with the back of a fork.
Carefully lay out the rhubarb slices in the middle of the pastry. If your rhubarb has collapsed in the oven, don’t worry, just spoon it all over and spread into an even layer.
Top the rhubarb evenly with the sultanas.
Pour the fruit juice from the baking dish into a small saucepan.
Bring to the boil, then immediately reduce the heat.
In a smal bowl, mix together the cornflour and cold water, and pour that into the hot pan.
Stir constantly until the juices have thickened into a loose, pourable gel.
Pour the gel over the fruit in the centre of the rhubarb slice.
Serve immediately, or chill to serve later.
Please enjoy my recipe! Jane | hedgecombers.com