(Makes 8 tarts)
1 tablespoon water
3 cups diced rhubarb (about 1/4 inch)
1/2 cup granulated sugar mixed with 1 tablespoon arrowroot powder or cornstarch
1 package Aussie Bakery frozen puff pastry, (2 sheets) thawed
demerrera or turbinado sugar for sprinkling
In a small bowl, beat the egg well with 1 tablespoon of water, and set aside. (This is called an "egg wash" and is used in most pastry baking, not only to act as a sealing "glue", but also to glaze the top during baking and give a glossy finish to the dish.)
Combine the rhubarb with sugar and arrowroot mixture.
Unfold a sheet of pastry onto a lightly floured cutting board and roll it out gently to make a square about 10x10 inches. Cut the pastry into four squares. Repeat this with the other sheet of pastry. Divide the pastry squares onto 2 parchment paper lined baking sheets. Brush very lightly with the egg wash.
Place a mound of rhubarb in the center of each pastry square. Fold the edges of the pastry up around the filling, leaving the rhubarb slightly exposed and brush the outside of the pastry lightly with egg wash. Sprinkle generously with the demerrera or turbinado sugar.
Bake for 20-25 minutes in a 400 degree oven, or until the pastry is deep golden brown. The filling will be juicy but will thicken slightly as it cools.
Serve with crème fraiche, whipped cream or ice cream.
Candied Rhubarb Pickles
(Makes about 2 cups)
3-5 stalks rhubarb, cut into thin slices on the diagonal (or you may cut it into dice)
1/2 cup granulated sugar
1/2 cup white wine vinegar
1 stick cinnamon
1 small chile, cut in half lengthwise
1 teaspoon sea salt
Place the rhubarb in a bowl. Put the rest of the ingredients in a small saucepan and boil to a syrup, about 5 minutes. Remove the chile and pour the hot syrup over the rhubarb. Let sit 3 hours. Drain the liquid from the rhubarb. You may reserve the syrup and reduce it further to use as a drizzle.