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Ingredientes
- 2 Tbsp. unsalted butter - (1/4 stick)
- 4 c. fresh rhubarb in 1/2"-thk slices (from about 2 lbs)
- 1 c. raspberry preserves with seeds
- 1/4 c. sugar plus
- 2 Tbsp. sugar
- 1 sht frzn puff pastry thawed
- Â Â (half of a 17.3-ounce package)
- 1 lrg egg beaten to blend
- Â Â Vanilla ice cream
Direcciones
- Heat butter in heavy medium saucepan over medium heat. Add in rhubarb. Cover and simmer till rhubarb is tender and falling apart, about 10 min. Add in preserves and 1/4 c. sugar. Cook uncovered till very thick and reduced to 2 c., stirring frequently, about 35 min. Chill filling uncovered till cool, at least 1 hour. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Preheat oven to 400 degrees. Line large baking sheet with parchment paper. Roll out pastry on lightly floured surface to 16- by 12-inch rectangle. Cut pastry in half lengthwise, forming two 16- by 6-inch rectangles.
- Place 1 rectangle on prepared baking sheet. Leaving 1-inch plain border, spoon filling onto pastry. Brush border with egg glaze. Top with second rectangle; press edges firmly to seal. Brush edges with glaze. Fold edges over, forming 1/2-inch border. Press border with tines of fork to seal. Brush top of pastry with glaze; sprinkle with 2 Tbsp. sugar. Using sharp knife, cut 1 1/2-inch crosswise slits down center of pastry at 2-inch intervals, exposing filling.
- Bake pastry till golden, about 25 min. Cold pastry on sheet to lukewarm, about 45 min. Cut crosswise into 6 pcs. Serve with ice cream.
- This recipe yields 6 servings.
- Comments: This modern take on a classic French dessert saves time by using frzn puff pastry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 64 | 24% |
| Total Fat 7.23g | 9% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 49mg | 2% |
| Potassium 273mg | 8% |
| Total Carbs 48.95g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 35.47g | 24% |
| Protein 2.59g | 4% |
