There’s something about sweet rhubarb desserts that is so nostalgic for me. Rhubarb recipes always conjure wistful memories of harvesting home grown rhubarb from the back garden and boiling it with a good helping of sugar. Watching the rhubarb melt down into a thick and gloopy fruit sauce I couldn’t contain my excitement at eating it. Time and again I would burn the roof of my mouth when rushing to get the first taste of that sweet sauce.
Britain and rhubarb is a love story. The rhubarb triangle in the north of England once produced upwards of 90% of the worlds rhubarb. To this day many growers are still proud of the rhubarb heritage in the UK.
I love to enjoy rhubarb with apple as the the tart rhubarb flavour matches the sweetness of the apple. However, you can always enjoy rhubarb on it’s own. These fruit turnovers are very flexible and can accommodate most fruit combos. Apple and blackberry, Strawberry and orange, whatever you want really. Have fun.
When to eat
Rhubarb season runs from January to June (the forced variety coming in the beginning of the year), Apples are mostly in peak season in late summer and autumn months. Apples ease of storage means that they can be widely enjoyed into the winter and early spring months. So I would recommend eating this dish in early spring. After June you can enjoy the Apples with other seasonal fruits like blackberries or pears. If you are making this recipe outside of the apple season you can simply omit the apples from the recipe. You’ll need to add about 50ml of water to help the rhubarb cook, however it will taste just as delicious.
This meal is around 88% less polluting than the average UK meal.
- Eating this recipe will save around 2.59 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.42 KM in a modern car.
- 400 g Vegan Puff Pastry
- 400 g Rhubarb
- 3 Medium Apples
- 200 g Caster Sugar
- 2 Tablespoons Demerara Sugar
- 3 Tablespoons Margarine
- 1 Teaspoon Cinnamon
- 1 Tablespoon Sunflower Oil
- 1 Tablespoon Plain Flour
- Pre-heat your oven to 200˚c.
- Dice the rhubarb and apple into evenly sized pieces, about 1 – 2 cm in size. Be sure to remove the core of the apple, but don’t bother removing the skin.
- Place the margarine, apple, rhubarb, cinnamon, caster sugar and flour into a small saucepan over a medium high heat. Stir the contents until the margarine has melted. Simmer the pan for 10 – 15 minutes until the rhubarb is soft and apples are starting to tenderise. Remove from the heat and allow to completely cool.
- Whilst the apple and rhubarb mix is cooling prepare your pastry. On a floured surface, roll out your into a large square, about 1 cm thick. Take each corner of the square and fold into the center of the pastry. This should give you 4 evenly sized triangles. Take a knife and cut out the triangles, leaving the outer folded edge in tact. Once unfolded you should have 4 evenly sized square pieces of pastry.
- Take each square of pastry and place about 3 – 4 heaped tablespoons of cooled fruit mixture in the center. Then fold over one corner to re-make the triangle shape. Press the edges of the triangle with a fork to seal. Repeat until you have done this for all four. Brush the tops of each filled triangle with sunflower oil and dust with the demerara sugar.
- Place the triangles on a baking tray and into the pre-heated oven. Bake for 10 minutes until the pastry is golden brown and flaky.