Rhubarb puffs with oaty streusel topping
Rhubarb puffs with oaty streusel topping
A simple seasonal pud with a crunchy topping
- Prep: 10 mins
Cook: 25 mins - Serves 4
- Easy
Ingredients
- 5 sticks rhubarb, cut into 3cm pieces
- 1 tsp cinnamon
- 3 tbsp plain flour, plus extra for dusting
- 5 tbsp soft brown sugar
- ½ a 500g block puff pastry
- 3 tbsp unsalted butter
- 50g rolled oats
Use up leftover puff pastry in Cheese twists
Roll the pastry into a 20 x 30cm rectangle,
then cut into strips about 2cm wide. Twist
and place on a lined baking sheet. Sprinkle
over 25g grated Parmesan and bake at
200C/fan 180C/gas 6 for 20-25 mins.
Use up leftover puff pastry in Apple & orange tart
Core and thinly slice 2 Granny Smith apples.
Gently toss with 3 tbsp caster sugar and
the zest 1 orange. Roll the pastry into a
25cm circle and place on a baking sheet.
Arrange the apple mixture over the pastry,
leaving a 1cm rim. Bake at 200C/fan 180C/
gas 6 or 25-30 mins until golden.
Use up leftover puff pastry with Curry puffs
Fry 1 finely chopped onion in butter until softened. Stir in 1 crushed garlic clove, 2 tsp finely grated fresh root ginger. Add 200g cooked potato cut into small pieces, 1 tbsp curry paste, 100g fresh/ frozen spinach. Cook for 5 mins, then leave to cool. Roll the pastry to a 20 x 30cm rectangle, and cut into 4 rectangles. Spread ¼ of mixture onto each rectangle. Fold over pastry and seal edges with fingers. Brush with milk. Cook in 200C/fan 180C/gas 6 oven for 20 mins until golden.
Method
-
Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the rhubarb with 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 to approx 20 x 30cm, then cut into quarters and place on the sheet.
-
Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb between the pastry quarters, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm.
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