- 5 sticks rhubarb, cut into 3cm pieces
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 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
Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…
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.
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.
Use up leftover puff pastry in Cheese twistsRoll 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 tartCore 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 puffsFry 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.