Name: Rhubarb puffs with oaty streusel topping
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
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

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Rhubarb puffs with oaty streusel topping

Rhubarb puffs with oaty streusel topping

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.6 out of 5.22 ratingsRate

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A simple seasonal pud with a crunchy topping

Freezable

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Cinnamon ice cream

A star rating of 4 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal465
fat27g
saturates13g
carbs53g
sugars21g
fibre3g
protein6g
salt0.57g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, May 2009

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A star rating of 4.6 out of 5.22 ratings

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