You realize that you’re living in a Nordic country, when your newsfeed is full of recipes with spring ingredients and you can still spend a fortune on one strawberry or one stalk rhubarb… Spring is really coming later up here. So I was very happy, when I finally managed to buy some rhubarb, that did not drive me bankrupt 😉 I love rhubarb so much, and in combination with the sweetness of the vanilla pudding and the fluffiness of the pastry, this was the perfect snack for your weekend coffee break!
You can get rhubarb pastry like this in a lot of bakeries, which is why I didn’t really follow one specific recipe. Basically, I used the same rough puff pastry recipe as with the spinach bites, cooked some vanilla pudding, and cooked the rhubarb. It was as simple as that! You can even have it simpler, if you use readily bought puff pastry, then you just have to prepare the topping 😉
Ingredients (yields 8):
|For the pastry:||For the topping:|
|250 g strong wheat flour||1 pack of instant vanilla pudding|
|1 tsp salt||500 ml milk|
|250 g cold butter||4 tbsp sugar|
|150 ml water||4 stalks of rhubarb|
|powder sugar for decoration|
Sift flour and salt into a bowl. Cut the butter in small cubes and mix them with the flour, such that all butter cubes are covered in flour. Add 2/3 of the water and carefully stir with your fingers until you get a firmer dough. Be careful not to overwork the pastry, if necessary add a little bit more water until you get a soft firm dough. There should be still butter cubes in there. Let it rest in the fridge for at least half an hour.
Flour the counter top and roll the pastry to a rectangular, divide into 3 even pieces with your eyes and fold the ends one by one to the middle like a letter. Turn the pastry by 90° and roll it out again. Fold the outer thirds to the middle again, and let the pastry rest in the fridge for 15 minutes. Repeat at least two more times. If you want to prepare the pastry for another day, or for the freezer, the last step should be the folded letter. Let the pastry rest in the fridge while you prepare the filling.
Prepare the pudding according to the instructions. Normally, that means mixing 2 tbsp sugar with the powder and some milk, then bringing the rest of the milk to the boil and finally adding the powder-milk-mixture. Let the pudding cool down, while preparing the rhubarb compote. Preheat the oven to 200°C. Wash the rhubarb with cold water, remove the ends. Cut the stalks in small pieces. Transfer to a sauce pan and add 2 tablespoons of sugar and 4 tablespoons of water. Let simmer until the rhubarb gets softer, but take off the heat before the pieces fall apart.
Take the pastry out of the fridge and roll to a large rectangle. Cut the pastry into 8 rectangles of equal size and transfer them to a baking sheet with baking parchment. Spread the lukewarm vanilla pudding in on each of the pastries and distribute the rhubarb evenly over the pudding. Then fold in the edges to make sure that the pudding is not running on the sheet. Bake in the oven for about 20-25 minutes at 200°C until the pastry turns golden brown. Sprinkle with powder sugar before serving.