Rhubarb is one of my most favourite things! My Grandma makes the most amazing rhubarb pies (no strawberries needed here!) and they have ALWAYS been my most requested, sought after and dreamed about dessert. A real sign of the beautiful season, as my Grandma will be the first to tell you that you can NOT freeze these pies- they get to soggy if they sit for too long, so they must be made, baked and consumed on the same day- making them an even bigger and more dreamed about treat due to their limited availability! Every Wednesday after I get off work, I walk over to the Sunnyside farmers market and meet Jeff and Finn at the play ground across the street. Sunnyside is the BEST market in town and we absolutely love checking out the vendors, sharing a lemonade and picking up a few of our favourite things. Yesterday they had a new vendor, a tiny local produce stand with a small selection of various greens and herbs (we bought some amazing looking chard!) and of course, rhubarb! I snatched up a big bundle and was so excited to get home and plan all the wonderful things to make (including an amazing berry rhubarb crisp that Jeff's mom made earlier in the month when they were visiting!) I will admit, I felt a little weird paying for rhubarb- on our walk around the neighborhood later that night we found it growing everywhere! In allies, side streets, front gardens... we easily could have found some, I'm sure, but for the $3.00 they charged, it was well worth being able to make my favourite dessert! By the time we got home from the market and made dinner, it was a little to late to tackle pie making, so instead I had some puff pastry in the freezer and was excited to make the next best thing to my Grammy's rhubarb pie. So simple, delicious and totally filled the void I had for rhubarb!
Puff Pastry Rhubarb Turnovers
1 sheet of frozen puff pastry, thawed
1 1/2 cups of rhubarb, chopped into 1/4″ pieces
1/2 cup sugar
2 tbsp cornstarch
2 tsp lemon juice
1 egg yolk
2 tsp water
Directions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper (Parchment paper isn’t required, but helps the pastry not to stick to the pan and requires less cleanup!).
- Roll out puff pastry and cut into 4 squares, placing onto parchment paper covered baking sheet.
- In a medium bowl, mix together sugar, cornstarch, and lemon juice. Then, add the rhubarb and stir until combined.
- In a small bowl, whisk together the egg yolk and 2 tsp water.
- Scoop the filling onto the squares, leaving room to fold over into a triangle. Brush the borders with the egg wash, and then fold into triangle. Crimp the edges with a fork to seal, and then brush the tops of the turnovers with more egg wash.
- Bake until golden brown, about 25-35 minutes.
A few delicious recipes I'm looking forward to trying later this week...
