Follow my blog with Bloglovin
Recipe: »Rhubarb & Ginger Turnovers«
Food stylist and photographer Carole Poirot has created delicious »pocket recipes« in sisterMAG issue No. 57, which we will show you in a feature. Find the free download of the following recipe here: »Rhubarb & Ginger Turnovers«.
- Recipe & Photos: Carole Poirot
Recipe: »Rhubarb & Ginger Turnovers«
- Serves: 4
- Prep time: 1.5 hours, Baking time: 20 minutes
For the filling:
- 250g rhubarb, cut into 5 cm chunks
- 1 large piece of fresh ginger, around 3cm long, grated
- 80g caster sugar
For the dough:
- 140g plain flour
- 100g cold butter, cubed
- 1tbsp caster sugar
- 3-4tbsp ice cold water
- A pinch of salt
- 1 egg, whisked
- Around 2tbsp demerara sugar
How it’s done:
- To make the dough, combined the flour, sugar and salt in a large bowl
- Add the cubed butter to the flour mix and cut the butter with a knife into the flour until you have a rough dough
- Add the water spoon by spoon and gently bring the dough together
- For the dough into a ball, cover in cling film and put it into the fridge for an hour
- Preheat your oven to 200C
- Cut the rhubarb into roughly 5cm pieces and lay them onto a baking tray
- Grate the ginger and add to the rhubarb
- Add sprinkle the sugar on top
- Cover the tray with foil and bake for 15 minutes
- After 15 minutes, remove the foil and bake for another 15 minutes
- Once done, remove the rhubarb from the oven and leave to cool
- Remove the dough from the fridge
- On a floured surface, roll the dough out to a thickness of around 2mm
- Cut 8 circles of around 12cm diameter from the dough
- Place 4 circles onto a baking tray
- Now place ¼ of the rhubarb into the middle of 4 the circles
- Brush the edges of the dough with the whisked egg
- Place the second circle on top and press down
- You can either crimp the edges with your fingers or a fork
- Brush the top of the pastry with some egg and sprinkle with sugar
- Put the tray in the oven and bake for around 20 minutes until golden