I love to garden and eat what I grow there. I got started in the kitchen early, learning to cook creatively at the apron strings of my Mother, and I have never stopped.
Fresh picked - delicious!
Using frozen puff pastry makes this a very simple dessert. Of course, if you want to make it a complicated dessert, by all means, make the puff pastry yourself.
Serves 4
Ingredients
12 ounces puff pastry
1 1/2 cups finely sliced rhubarb
1 teaspoon ground ginger
1 teaspoon vanilla
2 tablespoons brown sugar
1.Preheat oven to 400F. Roll out puff pastry and cut into four 5 inch squares. Transfer to greased baking sheet and prick all over with a fork. Bake for 8 minutes until puffed and lightly golden.
2. In a small saucepan put rhubarb, 1 tablespoon of sugar, 1 teaspoon of ground ginger and 2 tablespoons of water. Simmer for 10 minutes until rhubarb is tender. Add vanilla.
3. Spoon rhubarb mixture over pastry squares; sprinkle with remaining 1 tablespoon of sugar and bake for an additional 5 minutes until golden.
4. Serve with creme fraiche or whipped cream.
Vinegartart 