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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«.

Download (PDF, 346 KB)

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:

  1. To make the dough, combined the flour, sugar and salt in a large bowl
  2. Add the cubed butter to the flour mix and cut the butter with a knife into the flour until you have a rough dough
  3. Add the water spoon by spoon and gently bring the dough together
  4. For the dough into a ball, cover in cling film and put it into the fridge for an hour
  5. Preheat your oven to 200C
  6. Cut the rhubarb into roughly 5cm pieces and lay them onto a baking tray
  7. Grate the ginger and add to the rhubarb
  8. Add sprinkle the sugar on top
  9. Cover the tray with foil and bake for 15 minutes
  10. After 15 minutes, remove the foil and bake for another 15 minutes
  11. Once done, remove the rhubarb from the oven and leave to cool
  12. Remove the dough from the fridge
  13. On a floured surface, roll the dough out to a thickness of around 2mm
  14. Cut 8 circles of around 12cm diameter from the dough
  15. Place 4 circles onto a baking tray
  16. Now place ¼ of the rhubarb into the middle of 4 the circles
  17. Brush the edges of the dough with the whisked egg
  18. Place the second circle on top and press down
  19. You can either crimp the edges with your fingers or a fork
  20. Brush the top of the pastry with some egg and sprinkle with sugar
  21. Put the tray in the oven and bake for around 20 minutes until golden