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Melody Wren of The Cook's Kitchen featured this recipe in an informational post on rhubarb, including how to store and prepare it.
Quick Apple Rhubarb Turnover "Impressive for guests, and easier than pie - these turnovers are best served fresh the day you make them." Puff pastry is available in the freezer section of the grocery store; there are several dairy-free brands available these days. - 2 apples, peeled , cored and thinly sliced
- 1 cup chopped rhubarb
- ¼ cup granulated sugar
- 2 tbsp all purpose flour
- 1 tsp lemon juice
- ¼ tsp cinnamon
- half pkg (1 roll) puff pastry
- 1 egg yolk*
- 2 tsp granulated sugar
Line rimmed baking sheet with parchment paper; set aside. In large bowl, toss together, apples, rhubarb, sugar, flour, lemon juice and cinnamon. Unroll pastry onto prepared pan. Spoon apple mixture lengthwise along half of the pastry, leaving ½ inch border uncovered. Whisk egg yolk with 1 tsp water; brush some over border. Using parchment paper to lift, fold uncovered pastry over filling; with fork press edges to seal. Brush top with egg wash. Cut 4 evenly spaced 2-inch slashes on top. Sprinkle with sugar Bake in center of 375 degree F oven until golden and filling is tender, about 40 minutes. Makes 6 servings. Source: Canadian Living magazine, May 2005 *Dairy-free does not encompass eggs (think dairy council, dairy farms, etc.). For egg-free recipes, look for those with egg-free or vegan in parentheses in the title.
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