- 1 egg
- 1 tablespoon water
- 3 cups diced rhubarb (about 1/4-inch pieces)
- 1/2 cup granulated sugar mixed with 1 tablespoon arrowroot powder or cornstarch
- 1 package Aussie Bakery frozen puff pastry (2 sheets), thawed
- Demerara or turbinado sugar for sprinkling
Preheat oven to 400° F.
In a small bowl, beat the egg well with 1 tablespoon water, and set aside. (This is called an “egg wash” and is used in most pastry baking, not only to act as a sealing “glue” but also to glaze the top during baking and give a glossy finish to the dish.)
Combine the rhubarb with sugar and arrowroot mixture.
Unfold a sheet of pastry onto a lightly floured cutting board and roll it out gently to make a square about 10×10 inches. Cut the pastry into 4 squares. Repeat this with the other sheet of pastry. Divide the pastry squares onto 2 parchment paper-lined baking sheets. Brush very lightly with the egg wash.
Place a mound of rhubarb in the center of each pastry square. Fold the edges of the pastry up around the filling, leaving the rhubarb slightly exposed, and brush the outside of the pastry lightly with egg wash. Sprinkle generously with the demerara or turbinado sugar.
Bake for 20 to 25 minutes in the oven, or until the pastry is deep golden brown. The filling will be juicy but will thicken slightly as it cools.
Serve with crème fraîche, whipped cream or ice cream.