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How To Pick Rhubarb & Rhubarb Turnover Recipe

June 3, 2009

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If 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. I was excited to find some growing in the wild, (otherwise known as my sister’s yard). And since free is a pretty good price, we decided to put some of that rhubarb to good use. First, we had to learn how to pick rhubarb!

How to Pick Rhubarb

First up, harvesting 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 a charming video on the proper way to harvest rhubarb. I would recommend the video solely for the pronunciation of the word “rhubarb”. You simply hold the rhubarb at the base of the stem and twist slightly and pull until it detaches. Then remove and discard the top green leaves. They are not safe to eat.

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 & Coffee

Rhubarb Turnover Recipe

Makes 4

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


  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!

  • Krysten
    June 6, 2009 at 8:22 am

    Just ventured over from 20sb. Never had rhubarb but maybe I’ll try something new soon…

    • Carlota Renault
      February 14, 2016 at 1:15 pm

      This recipe is simple and is not so bad, the only problem in my opinion is next time I will avoid the lemon juice and put maybe lemon zest. The juice makes the filling very soupy and it makes dofficult to contain the juice from the borders, besides makes the sugar doesn’t stick to the rhubarb so the final product is very tart. I used previously frozen rhubarb, maybe that was the problem.

  • Christy
    June 3, 2009 at 5:02 pm

    yum, I looove rhubarb and these look delish. Going to have to try this!