Rhubarb Turnover & CoffeeIf strawberries are the rock stars of June produce, then rhubarb is totally the little brother.  Whether it’s with strawberries and raspberries or with ginger, like the Brits, I’ve always been a huge rhubarb fan.  So I was excited to find some growing in the wild, (otherwise known as the Soybean’s yard).  And since free is a pretty good price, we decided to put some of that rhubarb to good use.

First up, picking the rhubarb.  I’ve always just “picked” rhubarb up at the farmers’ market or the grocery store, so I assumed you would just grab some scissors and get chopping. Wrong. I found the following charming video on the proper way to harvest rhubarb.

If you couldn’t be bothered to watch the video, you simply pull the rhubarb stem off the plant. Although, I would recommend the video solely for the pronunciation of the word “rhubarb.”

Next up, what to make.  I looked at several recipes for fruit turnovers on Martha Stewart and Epicurious and finally just decided to make a combination filling and use the Trader Joes frozen puff pastry I had left over.  (FYI, puff pastry, which is made with butter is great for turnovers, while phyllo, the paper thin layered dough, is flakier and made with oil instead of butter and is best for baklava and other desserts)

Rhubarb Turnover Recipe

Makes 4

Ingredients
1 sheet of frozen puff pastry (1/2 package)
1 1/2 cups of rhubarb, chopped into 1/4″ pieces
1/2 cup sugar
2 TB cornstarch
2 tsp lemon juice
1 egg yolk
2 tsp water

Directions

  1. 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!).
  2. Roll out puff pastry and cut into 4 squares, placing onto parchment paper covered baking sheet.
  3. In a medium bowl, mix together sugar, cornstarch, and lemon juice. Then, add the rhubarb and stir until combined.
  4. In a small bowl, whisk together the egg yolk and 2 tsp water.
  5. 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.
  6. Bake until golden brown, about 25-35 minutes.

Now brew up a massive cup of coffee and get eating!

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