October 21, 2016
Desserts, Vegetables, Rhubarb,
5 Ingredients Or Less, Budget-Friendly, Entertaining, Summer, Oven Bake, Stove Top, Vegetarian, Refrigerated Dough more
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"This is a snap when using frozen puff pastry.
If rhubarb is out of season apples or pears can be substituted.
Recipe source: Teatime cookbook"
Preheat oven to 400 degrees f.
Roll out pastry to a 4 x 8 inch rectangle. Transfer to baking sheet and chill for 10-15 minutes.
In a saucepan add the sugar with 1/2 cup water; heat over low heat until sugar dissolves and increase heat to medium and boil for one minute until mixture is syrupy. Stir in rhubarb pieces and cook for another 5 minutes or until tender.
Remove mixture with a slotted spoon and arrange in a single layer on the pastry; having a 1/4 inch edge of pastry uncovered. Discard syrup.
Bake for 15-20 minutes or until puffed and golden. Remove from oven.
In a saucepan add the apricot jam with 1 tablespoon water and heat over medium low until mixture begin to bubble. Brush mixture over the rhubarb. Let cool and serve with whipped cream and cinnamon if using.
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